Señor Staypuff

1 oz Light rum, Old New Orleans
34 oz Root liqueur, Art in the Age
12 oz Demerara Rum, Lemon Hart 151
1 t Allspice Dram, Bitter Truth
1 T Coffee syrup (see note)
1 oz Half-and-half
4 ds Jamaican #1 bitters, Bittercube
2 ds Cherry Bark Vanilla Bitters, Bittercube
1 spl Club soda
3   Marshmallow (espresso dusted)
Shake all but Cherry Bark Vanilla Bitters and club, strain into a tiki glass with crushed ice. Top with bitters, add a splash of club, and garnish with dusted marshmallows on a bamboo skewer (toast marshmallows before serving for best effect).
We made a cortadito syrup--12 oz turbinado sugar to 6 shots of espresso
Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. Modeled after a "coffee cocktail" at Five Watt Coffee--it combines the elements of a vanilla and marshmallow forward hot coffee beverage with a heavy nod to the tiki-traditional.
Jason Westplate
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