I have always loved slightly bitter drinks - the Bitter Mai Tai being one of my favourites. I wanted to bring the taste of coffee to that but with a twist. I replaced the orgeat with a cumin syrup which I think pairs really well with the coffee, and ginger syrup which gives it a slight hint of spiciness at the end.

ShareTweetSave

Ingredients

 1 oz Mr Black Coffee Liqueur
 1 oz Barbadian Aged Rum(Plantation 5)
 0.50 oz Campari
 0.50 oz Lime juice
 0.50 oz Ginger Syrup
 0.50 oz Cumin Syrup

Directions

1

Add all ingredients to shaking tin

2

Shake with ice

3

Pour over crushed ice and garnish with mint sprig and lime wheel

Cumin Syrup
4

For cumin syrup - make a 1:1 simple syrup 150 gram water to 150 gram of white sugar. Add 1/2 teaspoon of toasted cumin seeds and the seeds of 3 green Caedmon pods. Infuse on the hob then store in fridge for 24th a before straining seeds out.

Ginger Syrup
5

For ginger syrup - blend equal parts while ginger sugar and water, strain through muslin cloth.


Want this cocktail to WIN?

Vote for your favourite coffee cocktail, and don’t forget to spread the word to friends and family.

Vote here:

Leave A Comment