Café Colonial
Ingredients
- 1 cube Sugar cube
- 5 drop Chocolate bitters
- 1⁄3 oz Exprè Caffè Italiano
- 2 oz Cacao & coffee spiced rum
- 1⁄6 oz Monin Gingerbread Syrup
Method
Glassware:
Serve in an Old-fashioned glass
Method:
Soak sugar cube with chocolate bitters and coffee. MUDDLE cube and STIR until sugar dissolved. Add other ingredients along with ice and STIR. Top with more ice and serve.
History:
Adapted from a recipe created in 2020 by Alberto Martinez at 1862 Dry Bar in Madrid, Spain.
Review:
Lightly spicy bittersweet coffee. A good breakfast cocktail.
