This cocktail is the grown-up, sophisticated version of chocolate milk. It’s creamy and decadent yet refreshingly light, including flavors of an oaky rum, mandarin orange and almonds, the Chocolate Bongo is undeniably fulfilling.

Ingredients

1 ½ oz. Atlantico Reserva Rum

¾ oz. Mandarine Napoleón Liqueur

½ oz. Wilks & Wilson Adelaide's Orgeat Syrup

1 Scoop of Chocolate Ice Cream

Dehydrated orange wheel for garnish

Sprinkle of fresh grated cinnamon for garnish

Method

Combine all ingredients in a shaker and shake thoroughly. Serve in a 12-ounce rocks glass over crushed ice and garnish with a dehydrated orange wheel and a sprinkle of freshly grated cinnamon

Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Wine and Spirits.