An homage to coffee, I sought to create a cocktail that exemplified multiple forms of coffee. Between the dance of rum and coffee in both the rum and Mr.Black and the Rum Barrel Aged Cold brew and the rich and delightful Cascara (Coffee Fruit) syrup. Lastly, instead of using any form of cream to brighten and break up the coffee flavor. I chose to use orange and spice in the form of orange and mole bitters AND orange zest infused flaky salt.



 1.50 oz Aged Rum(Appleton Estate Signature Blend)
 1 oz Mr Black Cold Brew Coffee Liqueur
 1.50 oz Cold Brew(Coopers Cask Rum Barrel Aged))
 0.75 oz Cascara Simple Syrup
 2 dashes Orange Bitters
 2 dashes Xocolatl Mole Bitters(Bittermens)
 1 Orange
 3 pinches Flaky Sea Salt
Cascara Syrup
 3 tbsp Dried Cascara Fruit
 300 g Granulated Sugar
 300 g Water



To make the cascara syrup, in a small sauce pan, add your water, sugar, and dried cascara. Bring to a boil.


At boiling reduce heat and simmer for 10 minutes. After 10 minutes remove from heat and cool and store. (You can choose to leave the cascara fruit in or strain it for more flavor)


In a cup or small bowl mix the zest of half an orange with the flaky salt and set aside.


In a shaker; add your rum, Mr. Black, cold brew, cascara syrup, and bitters. Shake vigorously to develop a nice froth. Strain into a Collins glass.


With the remaining orange and a peeler, peel a nice swath of orange. Trim any decorative indents you like and a slice 1/3 of the way up the swath so it can rest on the glass.


Add 1-2 pinches of citrus zest salt and give a light stir. Garnish with orange swath and serve!

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