Midnight Cove was inspired by the subtle notes of fruit and flower found in coffee. The coffee and Earl Grey tea compete, yet complement each other as the taste and long finish evolves. You’ll find molasses from the rum and demerara; fruit from the cherry and coffee; citrus, botanicals, and tannins from the Earl Grey; and notes of juniper from the gin.

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Ingredients

 1.50 oz Cherry infused Rum
 1 oz Mr Black Cold Brew Coffee Liqueur
 0.50 oz Earl Grey infused Gin
 0.50 oz Demerara Syrup
 1 Orange Peel
Cherry Infused Rum
 250 g Overproof White Rum (Wray and Nephew's)
 250 g Pitted Dark Red Cherries (Frozen)
Earl Grey Infused Gin
 250 g London Dry Gin (Tanqueray)
 10 g Earl Grey Tea
Demerara Syrup
 250 g Demerara Sugar
 250 g Water

Directions

1

Combine the cherry rum, Mr Black, Earl Grey gin, and demerara syrup.

2

Stir with ice for 30-45 seconds.

3

Strain into a glass, rub the rim of the glass with the orange peel and garnish.

Cherry Infused Rum
4

Infuse frozen cherries in rum for 3 hours at room temperature or overnight in the fridge.

5

Strain through fine mesh sieve and bottle

Earl Grey Infused Gin
6

Combine tea with gin and steep for 4-8 hours until the color of the infusion is dark amber.

7

Filter the infusion through a coffee filter and bottle

Demerara Syrup
8

Combine sugar and water in a saucepan.

9

Stir while heating until sugar is fully dissolved.

10

Remove from heat and bottle


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2 Comments

  1. Andrew 15 October 2021 at 2:06 am

    Really interesting and evolving drink with this one. Enjoy!

  2. Bryan Cho 15 October 2021 at 4:08 am

    Absolutely delicious!

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