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Spiced rum and Pedro Ximénez sherry give a dark, raisiny sweetness, set against roasted coffee beans. A small measure of Branca Menta adds a cool minty edge.

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Bitter
Herbal
Sweet
Warm

Ingredients

Servings:
1
Your bar: 0/4
Spiced Rum
4 cl
Roasted Coffee Beans
6
Pedro XiméNez Sherry
1 cl
Branca Menta
0.25 cl
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Put the spiced rum, Pedro Ximénez sherry, coffee beans and Branca Menta in a mixing glass filled with ice.
  2. Stir until well chilled.
  3. Strain into a rocks glass filled with fresh ice, ideally with one large block of ice.
  4. Garnish with an orange zest twist and a lime zest twist.

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