Name: Café Colonial
Total time: 5 min
Cuisine: Cocktail
Ingredients: 1 cube Sugar cube (white); 5 drop Chocolate bitters; 10 ml Espresso coffee (hot); 60 ml Cacao spiced rum; 5 ml Gingerbread sugar syrup

Café Colonial
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Serve in an Old-fashioned glass

Ingredients:
1 cube	Sugar cube (white)
5 drop	Chocolate bitters
¹⁄₃ oz	Espresso coffee (freshly brewed & hot)
2 oz	Cacao & coffee spiced rum
¹⁄₆ oz	Monin Gingerbread Syrup

Read about cocktail measures and measuring

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.

Review:

Lightly spicy bittersweet coffee. A good breakfast cocktail.

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History:

Adapted from a recipe created in 2020 by Alberto Martinez at 1862 Dry Bar in Madrid, Spain.

More Breakfast/brunch cocktails

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.