Ojo Negro
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Tiki mug or collins
- Ice: Ice
- Garnish: Dehydrated lime slice wheel, mint sprigs bouquet & edible flower
- ABV: 15%
Ingredients
- Black Tears cacao & coffee spiced rum — 1⅔ oz (50 ml)
- Coconut rum liqueur (35-40% alc./vol.) — 1 oz (30 ml)
- Giffard Orgeat Syrup — ⅓ oz (10 ml)
- Lime juice (freshly squeezed) — 1 oz (30 ml)
- Pineapple juice (fresh pressed) — 2 oz (60 ml)
- Orange cream citrate — 1 dash
How to make it
- SHAKE all ingredients with ice.
- Strain into ice-filled glass/mug.
A tropical cocktail with rum and pineapple.
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