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Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Float 3 coffee beans
- ABV: 13%
Ingredients
- Pineapple rum — 1 oz (30 ml)
- Coconut rum liqueur (35-40% alc./vol.) — ½ oz (15 ml)
- Pineapple juice (fresh pressed) — 1 oz (30 ml)
- Espresso coffee (freshly made & hot) — 1 oz (30 ml)
- BÉBO Coffee Liqueur — ¼ oz (7.5 ml)
- Giffard Sirop de Orgeat (Almond) Syrup — ¼ oz (7.5 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
- Garnish with 3 coffee beans.
A refreshing cocktail with pineapple rum and coffee.
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