Charlie's Angel #2 Recipe

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1 1/2 oz White Creme de Menthe
double Cream
1 oz Spiced rum

Pour the white creme de menth in the highball glass and fill with the double cream to an inch from the top and stir well. Next carefully float the spiced rum on the top. Drink from the bottom with a straw.

Has a cool body with a fierry head. Originated in a military boarding school in Kent.