Glass:

Serve in a Cup

Ingredients:

[edit]

1 2⁄3 fl oz	Cacao & coffee spiced rum from freezer
1⁄2 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) chilled
10 gram	Ground coffee
1⁄2 fl oz	Chilled water
2 dash	Orange Bitters by Angostura

Prepare:

1. Select a CUP.
2. Prepare garnish of lemon zest twist.

How to make:

3. Combine all ingredients in a frozen tumbler glass and stir to integrate ground coffee. (Vasilis Kyritsis specifies Colombia coffee as this "gives more acid notes with floral and fruit aftertaste). If you don't have scales to hand then 10 gram of ground coffee has a volume of approx. 30ml in an Easy Jigger.
4. Moisten filter paper in a Hario V60 dripper or similar and place over chilled cup. Pour combined ingredients into filter.
5. Patiently wait a couple of minutes while the cocktail drips through the paper.

Garnish:

6. EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

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Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

• 15.9 grams of pure alcohol

• 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.