Cocktail Hour: Caribbean Coffee
Hello friends! Your favorite cocktail maker is back and ready for a slightly warmer drink for the month. Since Thanksgiving is coming up (where did this month go?), I decided to make a drink that can elevate the after dinner coffee.
I modified this recipe for smaller teacup-sized servings since I don't have the appropriate Irish Cup right now. But you can most certainly follow this recipe for regular coffee cup servings. Again, I found this recipe from the always trusted Bartender’s Bible book.
The Caribbean Coffee
2 ounces dark rum
4 ounces hot coffee
2 ounces heavy cream (you can always use whip cream if you prefer something lighter)
1 teaspoon granulated sugar
Tools needed: spoon, shot glass, Irish Coffee glass, coffee cup, or tea cup
Pour the coffee into an Irish Coffee glass, coffee cup, or tea cup.
Add the sugar and stir to dissolve it. Add the rum and stir.
Pour the cream carefully over the back of the teaspoon so that the cream floats on top of the drink.