28 Oct Cocktail: Amphibious
Coffee and Rum, both important exports and discoveries in certain regions, from sailor’s rations to commodities, this cocktail brings the rich flavour and natural bittersweetness of high quality espresso, with spiced rum.
1.00 oz freshly pulled high-quality espresso (49th Parallel Old School Espresso or Epic)
1.00 oz Lemon Hart Navy Spiced Rum (spiced spirit)
1.00 oz Galliano (spiced liqueur)
0.50 oz Red Wine Barrel-Aged Hibiscus Syrup*
2 dashes Bittered Sling Moondog Bitters
Add all ingredients to a shaker, even the hot fresh espresso. Add ice, and shake vigorously for 10 seconds. Double strain into a chilled, attractive glass – any style you’d like. No garnish.
* Red Wine Barrel-Aged Hibiscus Syrup :
Add 7 tsps Barrel-aged Jamaica/Hibiscus flowers (05 Tea Rare Tea Bar, 4th Ave. West), to 1L of boiling water. Allow to steep for 5 minutes. Drain the flowers, and add 1kg white sugar, mix until dissolved and allow to cool. Once cool, add to sterilized jars or bottles, with date labels, and store in the fridge for up to 5-7 days.