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)

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.


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
Is of
unknown authenticity
Not yet rated
4 stars
(8 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Daiquiri-73 — Rum, Bitters, Lime juice, Agave syrup, Egg white, Honey syrup, Lime
  • Unusual Safari Pour — Jamaican rum, Egg white foam, Lime juice, Pineapple juice, Hibiscus syrup, Simple syrup
  • Tijuana Trick — Reposado Tequila, Elderflower liqueur, Orange juice, Lime juice, Egg white, Simple syrup
  • Mr. Swizzle — Demerara Rum, Coffee liqueur, Falernum, Orange bitters, Lemon juice, Honey syrup, Lemon
  • Eau de Lavender — Tequila, Lavender bitters, Lemon juice, Honey syrup, Egg white
  • Coffee Cobbler — Venezuelan rum, Coffee liqueur, Orange liqueur, Simple syrup, Lemon juice
  • Bermuda Highway — Dark rum, Curaçao, Becherovka, Coffee liqueur, Allspice Dram, Lime juice, Orgeat
  • Stiggins' Fancy Flip — Pineapple rum, Rhum Agricole, Allspice Dram, Lime juice, Whole egg, Demerara syrup
  • Latin Lover — Vodka, Bitters, Simple syrup, Lime juice, Egg white, Cilantro
  • Oolong apple punch — Rum, Falernum, Lemon juice, Apple juice, Egg white, Beer Syrup

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.