1 1⁄2 oz Barbados Rum, Plantation 5 Year
1 oz Ruby Port
3⁄4 oz Chocolate liqueur, Distillerie de Biercée
1⁄4 oz Griotte, Distillerie de Biercée
1 oz Coconut milk
1⁄2 oz Coffee syrup (see note)
2 ds Cherry Bark Vanilla Bitters, Bittercube
1 ds Allspice Tincture, Dashfire
Instructions
Shake all but allspice tincture. Strain into an ice filled tiki mug, and garnish with allspice tincture.
Notes
We made a Big Watt Beverage Co.'s "Circuit Bender" coldpress coffee syrup--1 part concentrate, 1 part dilution, 1 part raw sugar
History
Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. This is a wonderful combination of richness and depth of flavor with just a wink to the Caribbean with mild island spice and that luscious cococnut milk.
Cocktail summary
Created by
Lee Carter & Jason Westplate
Year
2015
Is the
author's original creation
Barbados Rum, Ruby Port, Chocolate liqueur, Griotte, Cherry Bark Vanilla Bitters, Allspice Tincture, Coconut milk, Coffee syrup
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
5
2