1 1⁄2 oz Dark rum, Ron Pampero Aniversario
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Coffee liqueur, Galliano Ristretto
3⁄4 oz Lemon juice
1 bsp Demerara syrup (optional)
1⁄2 oz Egg white
5 dr Bitters (5-8 drops, as garnish)
Instructions

Dry shake, wet shake, strain into chilled cocktail coupe. Garnish with a swirl of 5-8 drops of bitters (Angostura, Bittermens Elemakule Tiki, Bittercube Jamaican No. 1, Dale Degroff's Pimento, etc.) atop the egg white froth using a cocktail pick.

Notes

Depending on the sweetness of the coffee liqueur used (and how dry your palate is), the barspoon of demerara syrup is optional. If not using Clément Créole Shrubb, sub with another orange liqueur and a dash of the one of aromatic / tiki bitters listed above.

Cocktail summary
Year
2017
Is of
unknown authenticity
Curator
Not yet rated
Average
4 stars
(8 ratings)
YieldsDrink
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Comments

HallA commented on 8/16/2022:

My recommendation is that unless you're using kahlua or one of the pretty sweet coffee liqueurs (I actually haven't had galliano ristretto so don't know where it sorts out) I would use the demerara syrup. I usually like things pretty dry so I super super lowballed it (like three drops instead of a bsp and also used scarlet ibis for the non blackstrap rum, which is quite dry) and it was a little unbalanced / too sour.