From: Bar manager/Adv. sommelier Joshua Orr, Marina Kitchen, San Diego. Yield: 8 cups. 2/3 cup Stevia sweetener 1 cup dark rum ½ cup brandy 2 Tbsp. vanilla extract ½ gallon almond milk grated nutmeg (optional) Dissolve sweetener in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk. Freeze until very cold or even slushy, about 4 to 8 hours. Pour into glasses and grate nutmeg over each glass, if desired, and serve.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.