3⁄4 oz Light rum
3⁄4 oz Pedro Ximénez Sherry (coffee infused, see note)
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)

Shake for 8-10 seconds, and double strain into a chilled coupe. Garnish with a lemon wheel.


To infuse coffee into the sherry, just let whole coffee beans sit in some PX sherry overnight in the fridge and then strain and bottle. Normal PX sherry would also work well here.


Draws inspiration one of my favorite daiquiris, which uses maraschino liqueur as the sweetening element. I also saw connections between rum and coffee, coffee and lemon. It just made sense when I was putting this together and I hope you enjoy.

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