Garnish:
Orange & lime zest twists
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 1 1/3 fl oz | Cacao & coffee spiced rum |
| 1/3 fl oz | Pedro Ximénez sherry |
| 1/12 fl oz | Branca Menta liqueur |
| 6 whole | Roasted coffee beans |
Read about cocktail measures and measuring.
Review:
Bittersweet with flavours of roasted coffee, cacao and minty freshness.
History:
Adapted from a recipe created in 2020 by Thomas Girard, Head bartender at Operation Dagger, Singapore.
Alcohol content:
- 1.2 standard drinks
- 30.67% alc./vol. (61.34° proof)
- 16.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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