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Playing with Fire

Last night, Sarah crafted a new cocktail for the dessert menu.  It starts with fire. First she lights a little rum in a coffee cup.  

Rhum J.M. is the rum of choice, especially apropos since the sugarcane used to make this rum is grown at the base of an active volcano; then she adds Combier — a triple distilled, all natural orange liqueur; next is Chalfonte VSOP Grande Fine Cognac; and finally fresh-brewed Calabria coffee.  All of this is topped off with made-to-order sweet whipped cream and freshly grated cinnamon.

After your next meal at Jaynes, give this drink a try.  It is gently warming and layered with delicate spice and sweetness. We all loved it and hope you do, too.

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