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Café Colonial
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Café Colonial
Serve in an Old-fashioned glass
| 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 |
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.
History:
Adapted from a recipe created in 2020 by Alberto Martinez at 1862 Dry Bar in Madrid, Spain.
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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