3⁄4 oz Light rum
3⁄4 oz Pedro Ximénez Sherry (coffee infused, see note)
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)
Instructions
Shake for 8-10 seconds, and double strain into a chilled coupe. Garnish with a lemon wheel.
Notes
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.
History
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.
Still has bit of coffee finish without the infusion. Delicious use of raisiny sherry without it overpowering