The idea for this cocktail came from a desire to create two drinks in one - coffee and tea, rich and refreshing. The cocktail, like its namesake, moves slowly from dark to light. Upfront the drink lures you in with a velvety foam and crunchy tea leaf garnish. Next it bombards you with flavors of heavy coffee and warm spice. Finally as the ice melts, the drink evolves to leave you with more subtle and bright flavors of black tea and grapefruit. I hope you enjoy every moment, from start to finish.



 1.25 oz Black Tea Infused Rum (Plantation 3 Stars)
 1 oz Mr Black Coffee Liqueur
 0.25 oz Cointreau
 0.75 oz Ruby Red Grapefruit Juice
 0.50 oz Strong Espresso [Hot]
 0.25 oz Spiced Brown Sugar Simple Syrup
 1 dash Orange Bitters
 1 dash Angostura Bitters



Add all ingredients into shaker with ice, shake for 8 to 10 seconds, double strain into a tea cup (or rocks glass) over a large ice sphere


Express a circle of grapefruit peel over the cocktail. Add the peel and some loose black tea leaves as a garnish


Black Tea Infused Rum:
1 single black tea bag
4 oz of your selected rum (I used Plantation 3 Stars for its accessibility, but feel free to experiment with different types of rum)

1. Steep tea in the rum at room temperature for ~40 minutes or until the tea flavors are noticeable but not yet bitter.
2. Remove the tea bag and enjoy your infused rum immediately or store for later use.


Spiced Brown Sugar Simple Syrup:
1/2 cup of water
1/2 cup of brown sugar
2 sticks of cinnamon
6 whole cloves

1. Combine the above in a saucepan.
2. Turn the stove on low heat and stir until the sugar is completely dissolved. Let the mixture lightly simmer for ~10 minutes.
3. Turn off the stove and let the liquid rest until no longer hot. Strain the syrup into a sterilized container and store in the fridge. Use within 3-4 weeks.

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