Ingredients (for 1 person)
- 25 ml ristretto
- 10 ml sugar syrup
- 20 ml Baileys
- 10 ml high-strength rum
- Pour the Baileys into a small, heat-resistant glass.
- Prepare the ristretto in a separate cup or glass and sweeten it with the sugar syrup.
- Carefully pour the mixture on to the Baileys to produce a second layer, mixing the layers as little as possible.
- Slowly pour the rum into the glass over the back of a spoon to produce another layer.
Light the rum and serve with a small straw. Drink the C-52 from the bottom while the rum is still alight.