|1 2/3 fl oz||Black Tears cacao & coffee spiced rum|
|5/6 fl oz||Lime juice (freshly squeezed)|
|5/12 fl oz||Giffard Sugar Cane Syrup|
|3 dash||Bob's Chocolate bitters|
|3 dash||Orange Bitters by Angostura|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
We've added a splash of water to 'open' up this subtly coffee and cacao riff on a classic Daiquiri.
Adapted from a recipe created in 2020 by Ian Burrell.