|
Ingredients:
1 1/2 oz Bols® Pumpkin Smash liqueur 1 oz Frangelico® hazelnut liqueur 1/2 oz Bacardi® 151 rum 2 scoops vanilla ice cream
Method:
Blend the ice cream with the Bols Pumpkin Smash and Frangelico hazelnut liqueur in a blender. Blend well and pour into a Champagne flute. Pour Bacardi 151 rum over the top and garnish with nutmeg or cinnamon.
|