Created for the first winter menu at Fort Defiance, this hot, rum-based drink reads like an unorthodox twist on an Irish Coffee. Topped with a cream float, Cherry Heering adds a deep, complex sweetness that complements the espresso and the spiced notes of the rum.
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Koffie Van Brunt
from Punch (http://punchdrink.com)
Ingredients
Serving: 1
1 ounce aged rum, preferably Bacardi 8
1 ounce aged rum, preferably Bacardi 8
1/2 ounce Cherry Heering
1/2 ounce Cherry Heering
3/4 ounce simple syrup
3/4 ounce simple syrup
5 ounces hot water
5 ounces hot water
1 ounce espresso
1 ounce espresso
2 ounces cream float
2 ounces cream float
Garnish: orange zest, cinnamon
Directions
Fill a 12-ounce heat-proof mug halfway with boiling water.
Drop a small mixing tin directly into the water to create a double boiler effect.
Add the rum, Cherry Heering and simple syrup into the tin and let sit while preparing a shot of espresso.
Once the espresso is ready, pour the hot water out of the mug and pour the contents of the tin directly into the mug.
Add five ounces of hot water and top with the espresso shot.
Shake two ounces of cream in a cocktail shaker until thick but pourable and carefully pour on top of the drink.
Garnish with grated orange zest and cinnamon.
