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• Trouble for Tina
• Anejo rum
• Dark Creme De Cacao
• White Creme De Cacao
• Cinnamon
• Coffee
• Heavy Cream

1 1/2 oz anejo rum

1/2 oz dark creme de cacao

1/2 oz white creme de cacao

2 oz brewed coffee

1 oz heavy cream

1/4 tspground cinnamon

Special instructions:
Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes. Shake well, and strain into an old-fashioned glass almost filled with ice cubes. Dust with cinnamon, and serve.

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