Garnish:
Lemon zest twist
How to make:
1. 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
2. Moisten filter paper in a Hario V60 dripper or similar and place over chilled cup. Pour combined ingredients into filter.
3. Patiently wait a couple of minutes while the cocktail drips through the paper and then enjoy.
| 1 2/3 fl oz | Black Tears cacao & coffee spiced rum (from freezer) |
| 1/2 fl oz | Giffard Sugar Cane Syrup (chilled) |
| 10 gram | Ground coffee |
| 1/2 fl oz | Chilled water |
| 2 dash | Orange Bitters by Angostura |
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Review:
Cold-brew meets cocktail in this deliciously different cocktail. A proper breakfast time pick-me-up.
History:
Adapted from a recipe created in 2019 by Vasilis Kyritsis at The Clumsies in Athens, Greece.
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