Garnish:
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 |
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Review:
Lightly spicy bittersweet coffee. A good breakfast cocktail.
History:
Adapted from a recipe created in 2020 by Alberto Martinez at 1862 Dry Bar in Madrid, Spain.
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