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Stirred dark rum with roasted coffee, a trace of balsamic acidity and the molasses sweetness of demerara syrup. Served over a single ice ball, with a sherry mist and smoky whisky on top.

Method
Stirred
Glass
coupe
Difficulty
Medium
Flavor Profile
Bitter
Smoky
Sweet

Ingredients

Servings:
1
Your bar: 0/4
Demerara Syrup
3 ⁄4 spoon
Balsamic Vinegar Of Modena
1 ⁄4 spoon
Dark Rum
6 cl
Roasted Coffee Beans
1 ⁄2 dried
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Chill a coupe.
  2. Fill a mixing glass with ice and add dark rum, roasted coffee beans, balsamic vinegar of Modena and demerara syrup.
  3. Stir until cold.
  4. Strain into the chilled glass over an ice ball.
  5. Finish with a mist of oloroso sherry and two drops of Islay whisky.

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