Creme d'Irie

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Creme d'Irie ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Aged Rum	30 ml	3 cl	1 oz	4 parts
Rhum agricole vieux	30 ml	3 cl	1 oz	4 parts
Half-and-Half	60 ml	6 cl	2 oz	8 parts
Coconut Puree	22.5 ml	2.3 cl	0.8 oz	3 parts
Simple Syrup	22.5 ml	2.3 cl	0.8 oz	3 parts
Cream Sherry	7.5 ml	0.8 cl	0.3 oz	1 part
Nutmeg	1 pinch	—	—	—
Cinnamon	1 piece	—	—	—

Garnish: Exactly one short cinnamon stick with restrained cinnamon and nutmeg dusting

1. 01

   Chill a small clear rocks glass and reserve one short cinnamon stick with restrained ground cinnamon and nutmeg.

2. 02

   Measure both rums, half-and-half, coconut puree, simple syrup, sherry, and one restrained pinch each of cinnamon and nutmeg into a blender.

3. 03

   Add one cup of clean crushed ice and secure the blender lid.

4. 04

   Blend on high for about five seconds, only until frothy and evenly chilled.

5. 05

   Pour into the chilled rocks glass and top with a small cap of fresh crushed ice.

6. 06

   Finish with exactly one short cinnamon stick and a restrained cinnamon-and-nutmeg dusting, then serve.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.