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Koffie Van Brunt

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This hot, rum-based cocktail recipe reads like an unorthodox twist on an Irish Coffee. The drink is topped with a cream float.

Method
Built
Glass
mug
Difficulty
Hard
Flavor Profile

Ingredients

Servings:
1
Your bar: 0/6
Simple Syrup
23 ml
Dark Rum
30 ml
preferably Bacardi 8
Cinnamon Stick(optional)
1
Orange Zest(optional)
1
Cream
60 ml
Espresso
30 ml
Hot Water
150 ml
Cherry Heering
15 ml
🌾 Gluten-free🥛 Contains dairy

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Instructions

  1. Fill a 12-ounce heat-proof mug halfway with boiling water.
  2. Drop a small mixing tin directly into the water to create a double boiler effect.
  3. Add the rum, Cherry Heering and simple syrup into the tin and let sit while preparing a shot of espresso.
  4. Once the espresso is ready, pour the hot water out of the mug and pour the contents of the tin directly into the mug.
  5. Add five ounces of hot water and top with the espresso shot.
  6. Shake two ounces of cream in a cocktail shaker until thick but pourable and carefully pour on top of the drink.
  7. Garnish with grated orange zest and cinnamon.

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