1 oz. Pierre Ferrand Dry Curaçao
1 oz. blended aged rum
1 oz. sweet cream
Garnish: Freshly grated cinnamon
In a mixing glass, stir together the curaçao and rum with cracked or cubed ice. Strain into a chilled coupe. Carefully pour the sweet cream over the back of a spoon to float on top. Garnish with freshly grated cinnamon.
Note: To make the sweet cream, in a drink mixer, blend 6 ounces of heavy whipping cream with 1 ounce of demerara syrup until slightly thickened but still pourable (a few seconds).