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Rum, ginger beer & vanilla float
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Rum, ginger beer & vanilla float
Ingredients
50ml dark rum
150ml -200ml ginger beer
Madagascan vanilla ice cream
Belgian dark chocolate
1 Wafer curl
Dark chocolate florentine
Method
Put 50ml dark rum and 150ml -200ml ginger beer into a tall glass and stir gently. Add 1 large scoop of the vanilla ice cream. Decorate with melted Belgian dark chocolate. Garnish with a wafer curl and crumbled dark chocolate florentines.
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