Garnish:
Dusted with ground/crushed cacao
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/3 fl oz | Black Tears cacao & coffee spiced rum |
| 1 1/3 fl oz | Coffee liqueur |
| 1 1/3 fl oz | Espresso coffee (freshly made & hot) |
| 3 drop | Bob's Chocolate bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Dark bitter chocolate and rich espresso with delicate spice.
History:
Adapted from a recipe created in 2019 Wilson Hernandez at El Del Frente, Havana, Cuba.
Join the Discussion
... comment(s) for Double Black
You must log in to your account to make a comment.