Serve in anOld-fashioned glass
Orange zest twist (and serve with a small cup of black coffee in the side)
How to make:
Soak sugar cube with chocolate bitters and coffee. MUDDLE cube and STIR until sugar dissolved. Add other ingredients along with ice and STIR. Top with more ice and serve.
|1 cube||Sugar cube|
|5 drop||Bob's Chocolate bitters|
|1/3 fl oz||Espresso coffee (freshly made & hot)|
|2 fl oz||Black Tears cacao & coffee spiced rum|
|1/6 fl oz||Gingerbread sugar syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Lightly spicy bittersweet coffee. A good breakfast cocktail.
Adapted from a recipe created in 2020 by Alberto Martinez at 1862 Dry Bar in Madrid, Spain.