Every once in a while, someone in the Mixoloseum Chat Room will determine that one Thursday Drink Night a week isn’t enough and start making up drinks on the fly. The love for fun new drinks sometimes just can’t be stopped.
A trio of cocktails came out of a recent cocktail creation session with Tiare from A Mountain of Crushed Ice. One was a gin cocktail with vanilla syrup and cardamom. Another with rhum agricole, Aperol, falernum, and hibiscus grenadine. And finally, this one:
- 1oz Pusser’s rum
- 1oz Zaya rum
- 1oz orange juice
- 1/4oz coffee syrup (or 1/4oz coffee liqueur)
- 1/4oz orgeat syrup
- 1 dash angostura bitters
- 1/2oz float of blackstrap rum
- orange slice and coffee beans, for garnish
Shake with ice and strain into a collins glass filled with ice. Float the blackstrap. Place the orange slice on top and arrange the coffee beans just so. Stick your straw through the hole in the middle of the orange and enjoy!
The orange juice brightens up the rum and the coffee adds a solid backbone to this fine potion. The orgeat and bitters contribute just the right amount of complexity, and the blackstrap is floated on top with guilty pleasure.
Coffee syrup is so crazy easy to make, you have no excuse!
- 1/2c coffee beans
- 1c sugar
- 1/2c water
Grind the coffee beans and add to the sugar and water in a saucepan. Bring to a simmer and remove from the heat. Cover and steep for 2 hours. Strain.
Finally, have a look at Tiare’s post on the Kenyan Ghost.
- One of the ingredients in this drink is Zaya rum, which many would dare only sip and never mix with. What do you think about mixing “top-shelf” booze? And what is the most expensive thing you’ve mixed with?