We may not be able to go out for a drink, but Cafe Vin Cinq's super talented mixologist Jamie shares his favourite festive tipple of 2020 to make at home. Chin-chin!

VELVET WARHOL

Ingredients
40ml Goslings Bermuda Black Rum
15ml John D Taylor’s Velvet Falernum
15ml Briottet liqueur Crème de Cacao Blanc
Dash of Angostura classic bitters
15ml Monin White Chocolate syrup
Layered with a thin sheet of half ‘n’ half (milk & cream)
Garnished delicately with Callebaut W2 28% tempered white cocoa

Method
Place all ingredients in your choice of glass (preferably rocks) stir over ice until chilled, then add more ice until its poking out of the mix.

Gently pour 30ml of half n half (mix milk and cream together in a bottle, ratio 50 to 50) over your mix, it should come out looking something like this.

Obviously if tempering your chocolate feels too much like homework, your own choice of chocolate would work wonderfully.

The inspiration for our concoction comes from reading several modern and classic cocktail books. Books we use religiously for consistency on our bar, we highly recommend researching recipes from a famed mixology book instead of typing straight into your web browser, you’ll find yourself sipping on a better tipple.

Velvet Falernum is a new addition to our shelves, and one we wished we obtained sooner. It’s a liqueur sweetened with sugar cane originating from Barbados and its famous Allspice flavour comes from infusing botanicals such as lime peel, clove & almonds with rum, drastically lowering the alcohol percentage to as low as 11%.

The mixture of sweet & spice makes this our most indulgent cocktail yet, but the Bermuda black rum leaves the tipple with a crisp finish.

All the flavours create a feeling of Christmas – warmth from fruity dark rum, spice from the Velvet Falernum and bitters, sweetness from white chocolate. It’s your perfect after Christmas Dinner tipple.  

Cafe Vin Cinq Restaurant and Bar 25 High St, Rugby CV21 3BW