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Awaken your taste buds with a smooth and delicious taste of espresso, cinnamon and coconut, paired with our Bourbon Black Walnut Sugar and a dark rum.
From The Spice & Tea Exchange®½ cup Bourbon Black Walnut Sugar½ TBS Vietnamese Cinnamon
From the Grocer½ cup fresh brewed espresso8 oz dark rum4 oz coconut cream9 dashes black walnut bitters (3 per drink)
Create Espresso Simple Syrup (best if prepared ahead):STEEP espresso with Bourbon Black Walnut Sugar and Vietnamese Cinnamon. Bring all ingredients to a boil while stirring occasionally.ONCE boiling, reduce heat to low and simmer for 10 minutes.REMOVE from heat. Strain and set aside to chill before use.
Create the Cocktail:ADD 2 oz dark rum, 1 oz coconut cream, 3 dashes black walnut bitters, and 1.25 oz Espresso Simple Syrup to a shaker. Shake well.Strain ingredients into a tall glass. Fill glass with pebble ice and garnish with fresh spice of your choice (nutmeg, cinnamon, or freshmint). Enjoy!
Quick Tip:Remaining simple syrup can be stored in the refrigerator for up to 4 weeks!
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