Drop By Drop
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Highball (max 10oz/300ml)
- Ice: Ice
- Garnish: Orange zest twist
- ABV: 14%
Ingredients
- Black Tears cacao & coffee spiced rum — 1½ oz (45 ml)
- Pedro Ximénez sherry — ⅓ oz (10 ml)
- Lime juice (freshly squeezed) — ¼ oz (5 ml)
- Orange Bitters by Angostura — 2 dash
- Barrel aged red beer — 2⅔ oz (80 ml)
How to make it
- STIR first 4 ingredients with ice.
- Strain into ice-filled glass.
- TOP with beer.
A cocktail with rum and beer.
Updated