- 1.5 oz. Dove Tale Florida rum
- 0.5 oz. Cruzan Black Strap
- 0.5 oz. coffee liqueur (Kahlúa)
- 0.5 oz. orgeat (Yes Cocktail Co)
- 0.5 oz. lime juice
- 0.5 oz. lemon juice
- 0.25 oz. Benedictine
- 0.25 oz. vanilla liqueur (Giffard’s Vanille de Madagascar)
- dash of Angostura bitters
Shake with ice and strain into tiki mug over crushed ice. Garnish with lime moon.
I wanted to do a tiki cocktail with a strong coffee presence. I have made a Last Word variation in the past that combined coffee with lime and tequila, so knew that the coffee and citrus could work together, but found this much harder than I expected. In the end it came down to which coffee liqueur. I had others that tasted more of coffee and imparted more bitterness, but those didn’t blend as well into the final drink. The sweet and richness of Kahlúa worked best, and the vanilla and orgeat complimented it nicely.
I’ve only had the chance to get to Hawaii once, and it was to the Kona coast on the Big Island. The coffee was fantastic and the best way to start the day. I wouldn’t mind having this drink to end it.
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