|1 1⁄2 fl oz||Black Tears cacao & coffee spiced rum|
|1⁄2 fl oz||Fino sherry|
|1⁄2 fl oz||Salted caramel syrup|
|2⁄3 fl oz||Pressed apple juice|
|2⁄3 fl oz||Freshly squeezed lemon juice|
The smell of the caramel popcorn garnish as you sip completes this lightly sour caramel, cacao and coffee cocktail.
Adapted from a 2019 recipe created by Shavinraj Gopinath at The Iron Fairies, Bangkok, Thailand.