Ojo Negro

Difford's Guide

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Serve in a

Tiki mug or collins

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.

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 (fresh pressed)
1 dash Orange cream citrate
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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:

There are approximately 250 calories in one serving of Ojo Negro.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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