Café Colonial
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: muddle
- Glass: Old-fashioned glass
- Ice: Ice
- Garnish: Orange zest twist (and serve with a small cup of black coffee in the side)
- ABV: 23%
Ingredients
- sugar cube — 1 cube
- Bob's Chocolate bitters — 5 drop
- Espresso coffee (freshly made & hot) — ⅓ oz (10 ml)
- Black Tears cacao & coffee spiced rum — 2 oz (60 ml)
- Gingerbread sugar syrup — ¼ oz (5 ml)
How to make it
- Soak sugar cube with chocolate bitters and coffee.
- MUDDLE cube and STIR until sugar dissolved.
- Add other ingredients along with ice and STIR.
- Top with more ice and serve.
A cocktail with coffee and chocolate bitters.
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