The Chadburn

Recipe from Smuggler’s Cove

Adapted by Pete Wells

Published December 1, 2009

Rating
(0)
Comments
Read comments

—Pete Wells

Featured in: Staging a Rum Rebellion

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 drink

  • ½ ounce (1 tablespoon) tawny Port

  • ½ ounce pear liqueur

  • 2 ounces (¼ cup) dark rum

  • 1 to 2 dashes Bittermens Xocolatl Mole bitters

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 203 calories; 3 milligrams sodium; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine all ingredients in a shaker half-filled with ice, and stir until well chilled. Strain into a cocktail glass.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Smuggler’s Cove, San Francisco

Recipe Tags

or to save this recipe.