• Base Spirit :
    Rum, Vermouth / Aperitif Wine
  • Type :
  • Served :
    On the Rocks
  • Strength :
  • Difficulty :
  • Glassware :

• 1.5 tsp Demerara sugar

• 2 strips Orange peel

• 12 oz Diplomático Añejo Rum

• 4 oz Punt e Mes

• 8 oz Cold-brew coffee*

• 4 oz Simple syrup (one part sugar

• one part water)

• 4 oz Fresh orange juice

How to Make it:

In a large bowl or pitcher, muddle the sugar and orange peel. Let stand for an hour or so to extract the oils. Add the remaining ingredients and a little cracked ice. Stir, and strain into a punch bowl filled with a large ice block. Top with a sprinkling of ground cinnamon.Serve in teacups, garnished with cinnamon sticks cracked in half the long way.

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