cocktail recipes blog

This is a heavenly recipe for Mongolian Dingbat, with Bacardi white rum, Tia Maria coffee liqueur and ice cream.

• 1 oz Bacardi white rum
• 1 oz Tia Maria coffee liqueur
• 1 scoop ice cream

Combine the Bacardi white rum, Tia Maria coffee liqueur and ice cream in a blender.
Blend well.
Pour into a cocktail glass, and serve.

Serve in a Cocktail Glass.

This entry was posted on Wednesday, November 26th, 2008 at 5:12 am and is filed under ice cream, bacardi white rum, tia maria coffee liqueur. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.