Serve in aTiki mug or collins
Dehydrated lime slice wheel, mint sprigs bouquet & edible flower
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass/mug.
|1 2/3 fl oz||Cacao & coffee spiced rum|
|1 fl oz||Coconut rum liqueur (35-40% alc./vol.)|
|1/3 fl oz||Giffard Orgeat Syrup|
|1 fl oz||Lime juice (freshly squeezed)|
|2 fl oz||Pineapple juice (freshly extracted/pressed/squeezed)|
|1 dash||Orange cream citrate|
Read about cocktail measures and measuring.
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Fruity with cacao, coffee, coconut and almond.
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.