Cyrus Healdsburg, CA
For this drink and many of his other seasonal creations, bar manager Scott Beattie prefers to use Charbay vanilla rum, one of the many artisanal spirits now produced in California.
Plus: Ultimate Cocktail Guide
2 ounces melted Spiced Vanilla Ice Cream
2 ounces boiling water
1 1/2 ounces vanilla-spiced rum
Pinch of freshly grated nutmeg
How to Make It
In a mug, mix the Spiced Vanilla Ice Cream with the boiling water and rum. Garnish with the nutmeg.
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