1 1⁄2 oz Venezuelan rum, Diplomatico (Reserva Exclusiva)
1⁄4 oz Allspice Dram, Bitter Truth
1⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
1 sli Lime (garnish)
Instructions
Shakes all ingredients except lime garnish with ice, strain into a chilled coupe and garnish with a lime wheel.
Notes
For the passion fruit syrup, I use a package of Goya frozen unsweetened passion fruit pulp (14 oz), and sous vide at 135 degrees for 2 hours with equal parts cane sugar. You could also defrost the pulp and blend it with the sugar in a blender for a cold press syrup. Either way, I try to avoid bringing it to too high of temperature via stove top cooking.