I was inspired by one of my favorite Christmas candies, a 'Chocolate Orange' that you crack open into segments by slamming on a hard surface, as well one of my favorite coffee shops located in Siesta Key, which has a Hawaiian vibe to it. This cocktail combines the refreshing and tropical taste of coconut iced coffee with the surprisingly delicious taste of orange. The inclusion of dark rum, orgeat, and chocolate bitters give this cocktail the candy-like flavor without being overpowering.



 1.50 fl oz Mr. Black
 1 fl oz Dark Rum (I used Papa's Pilar Dark Rum)
 0.25 fl oz Cointreau
 2 fl oz Coconut Milk (sweet or unsweet, depending on your preference)
 0.50 fl oz Orgeat
 2 dashes Chocolate Bitters



Combine all ingredients in a cocktail shaker. Fill with ice then shake vigorously. Strain into rocks glass over a large cube. Garnish with orange rind.

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