Coffee liqueur takes the place of allspice in this caffeinated spin on a Lion’s Tail. Homemade falernum provides spice, while pineapple-washed bourbon adds a delicate fruitiness. Coffee is an exotic fruit after all—pairing it with other tropical flavors is only right.

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Ingredients

 2 oz Pineapple-Infused Bourbon
 ½ oz Lemon Juice
  oz Mr Black Coffee Liqueur
 ¼ oz Demerara Syrup
 ¼ oz Falernum
 1 dash Angostura Bitters

Directions

1

PREP - PINEAPPLE BOURBON:
400 grams - Cubed Pineapple (½ inch dice)
700 ml - Widow Jane Bourbon

Combine pineapple and bourbon in a vacuum-sealed bag. Submerge in a 135° water bath for two hours, then crash cool in a prepared ice bath. Once cooled, strain through muslin (squeezing solids), then fine strain. Bottle and refrigerate.

2

PREP - DEMERARA SYRUP:
300 grams - Demerara Sugar
150 grams - Filtered Water
½ - Vanilla Bean (split)
½ gram - Sea Salt
¼ oz - Hamilton 151 Demerara Rum

Combine sugar, salt and water in a blender until dissolved. Combine syrup, vanilla bean and rum in a vacuum sealed bag and sous vide at 135° for one hour. Transfer to an ice bath. Once cool, fine-strain through a metal coffee filter. Bottle and refrigerate.

3

PREP - FALERNUM:
2 oz - Rum Fire Infusion
7 oz - Tiki Syrup
2 oz - Orgeat
1 oz - Ginger Syrup
1 oz - Lime Acid

Measure each ingredient by volume, then combine in a blender at low-speed. Bottle and refrigerate.

-RUM FIRE INFUSION:
3 oz Rum Fire + 15 grams lime zest
3 oz Rum Fire + 15 grams cloves

Infuse each for 24 hrs in the fridge, then fine strain through a metal coffee filter. Combine infusions into one bottle.

-TIKI SYRUP:
200 grams - Superfine Sugar
100 grams - Demerara Sugar
150 grams - Filtered Water

Process everything in a blender until dissolved. Bottle and refrigerate.

-ORGEAT:
225 grams - Superfine Sugar
225 grams - Almond Milk
¼ oz - Amaretto
¼ tsp - Rose Water (adjust to taste)

Combine almond milk and sugar in a blender until incorporated (1-2 minutes). Add remaining ingredients and pulse briefly to combine. Bottle and refrigerate.

--ALMOND MILK:
1 cup - Raw Almonds
Filtered Water

Blanch and slice raw almonds, then toast over medium-low heat until very golden. Soak almonds in water overnight. Drain and weigh soaked almonds, then process with 1.5X water. Strain through muslin, squeezing pulp until dry. Fine strain.

-GINGER SYRUP:
225 grams - Superfine Sugar
150 grams - Fresh Ginger Juice

Peel and juice ginger, then fine-strain. Add ginger juice to a variable speed blender, then slowly combine with sugar, increasing speed gradually until completely combined.

-LIME ACID:
47 grams - Filtered Water
2 grams - Citric Acid
1 gram - Malic Acid

Stir everything together until dissolved.

4

Shake and strain over pebble ice in a tiki mug. Top with more ice, then garnish with grated nutmeg and a straw.


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4 Comments

  1. weeklytiki 10 October 2021 at 1:53 pm

    ☕️

  2. Andrew Jordan 14 October 2021 at 12:20 am

    What an amazingly complex cocktail! I love that there are several recipes in the main recipe on how to make the base ingredients. Well done!🤙

    • weeklytiki 15 October 2021 at 12:29 am

      Thank you Andrew! 😁 The extra prep is absolutely worth the effort, especially the falernum, which is far superior to any commercially available product I’ve used. The sous vide pineapple bourbon is also unbelievable. It’s a great way to sneak pineapple flavor into cocktails. Amazing in stirred drinks (think pineapple boulevardier). 🥃🍍

  3. Jacqueline Boruch 14 October 2021 at 1:50 am

    👏🏽

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