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Ojo Negro
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Ojo Negro
Serve in a Tiki mug or collins
| 1 2⁄3 oz | Cacao & coffee spiced rum |
| 1 oz | Coconut rum liqueur (35-40% alc./vol.) |
| 1⁄3 oz | Monin Almond (Orgeat) Syrup |
| 1 oz | Lime juice (freshly squeezed) |
| 2 oz | Pineapple juice |
| 1 dash | Orange cream citrate |
Garnish: Dehydrated lime slice wheel, mint sprigs bouquet & edible flower
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass/mug.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Fruity with cacao, coffee, coconut and almond.
History:
Adapted from a recipe created in 2020 by Ingo Eifler at Radisson Blue Hotel, Mannheim, Germany (originally with Mahiki Kokoslikör).
Incidentally, Ojo Negro translates from Spanish as Black Eye, a reference to this cocktail being based on Black Tears rum.
Nutrition:
One serving of Ojo Negro contains 250 calories
Alcohol content:
- 1.6 standard drinks
- 12.8% alc./vol. (12.8° proof)
- 23.1 grams of pure alcohol
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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