Coffee itself is technically a berry, so pairing it with another just makes sense. While a berry syrup might have overpowered the other ingredients, a berry-infused gastrique added extra depth. A base of dark rum introduced stone fruit and mild spices, while Aperol brings rounding orange and a gentle bitter to balance the whole thing nicely.
Add all the ingredients to a mixing glass
Fill with ice
Stir for 30 seconds
Strain into a chilled coupe
Add ½ a cup of sugar to a pan and put it on a low heat.
As the sugar begins to brown, add ½ a cup of balsamic vinegar.
Add ½ a cup of blackberries.
Leave on the heat for a further 4-5 minutes to allow to thicken up.
Strain out the blackberries and allow to cool before using.