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.
Add all ingredients to shaking tin
Shake with ice
Pour over crushed ice and garnish with mint sprig and lime wheel
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.
For ginger syrup - blend equal parts while ginger sugar and water, strain through muslin cloth.