This cocktail is meant to bridge the gap between two opposing worlds of coffee cocktails - the dark and rich, and the bright and tropical. This creamy flip has a base of funky Jamaican rum, and is sweetened with a dark and nutty toasted pecan orgeat. Pineapple juice and liqueur lift the drink, which is of course highlighted by a generous portion of Mr Black.
Enjoy.

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Ingredients

 45 ml Jamaican Rum
 30 ml Mr Black Coffee Liqueur
 15 ml Toasted pecan orgeat
 22.50 ml Pineapple juice
 7.50 ml Pineapple liqueur
 7.50 ml Lemon juice
 1 Whole egg
 Dehydrated Pineapple

Directions

1

Combine all ingredients (except for dehydrated pineapple) in a cocktail shaker.

2

Dry shake vigorously. Add Ice and shake again.

3

Double strain into a stemmed cocktail glass.

4

Add a piece of dehydrated pineapple as a garnish. Enjoy!

Pecan Orgeat
5

Lightly toast 1 cup of pecans in a pan on the stove. Cool and blend into a coarse crumb. Separately, combine 1 cup of water and 1 cup of sugar in a medium saucepan over low heat, stirring until sugar is dissolved. Turn off the heat, add the pecans, cover and let sit for 4+ hours. Strain through a cheesecloth.


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