Garnish:
None
How to make:
STIR spiced rum and jam in the base of a mixing glass until the jam is dissolved. Add cold brew coffee and lime juice, STIR with ice and strain into ice-filled glass (preferably large chunks of ice). TOP with tonic water.
| 1 2/3 fl oz | Black Tears cacao & coffee spiced rum |
| 1 spoon | Pineapple jam |
| 1 1/2 fl oz | Cold brew coffee |
| 1/3 fl oz | Lime juice (freshly squeezed) |
| 2 fl oz | Thomas Henry Tonic Water |
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To make Cold brew coffee:
Infuse 100g coarse ground coffee in 1 litre of water for 24 hours in a refrigerator. Filter and serve.
Review:
Reminiscent of lightly fruity iced coffee with pleasing chocolaty notes.
History:
Adapted from a recipe created in 2019 by Jimmy Barrat at Zuma restaurant in Dubai, UAE.
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