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1 3⁄4 oz Añejo rum (Kirk & Sweeney 12 Year)
1⁄2 oz Falernum (Homemade)
1 oz Simple syrup (Homemade Coffee-Stout Syrup)
3 wdg Pineapple
1⁄2 oz Lime juice
Instructions

Muddle the large 1" pineapple wedges with falernum. Add remaining ingredients, shake, fine strain, 2x rocks glass, crushed ice. Garnish with a pineapple leaf and wedge.

Cocktail summary
Picture of Caribbean Coffee Crush
Created by
Scott Diaz, Seattle WA
Is the
author's original creation
Curator
Not yet rated
User rating
4.5 stars
(2 ratings)
Yields Drink

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From other users
  • Very enjoyable. 4-1/2 stars.
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Comments
Zachary Pearson commented on 1/30/2017:

A user asks: Is there a recipe for the coffee-stout syrup, and how long will it last in the refrigerator? Thanks,  Zachary