Trouble for Tina
1 1/2 oz anejo rum1/2 oz dark creme de cacao
1/2 oz white creme de cacao
2 oz brewed coffee
1 oz heavy cream
1/4 tspground cinnamon
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.
