0 (0)

Category: Drinks

Rum-Coffee Meltaway

The last dinner plate has been cleared and you're craving coffee with a kick -- an after-dinner drink with just the right amount of sweetness to balance the heady, robust brew. But when the menu appears, it's often hard to ... Read more

Total time: 5 minutes, plus freezing time | Serves 1
Note: From Vincenzo Marianella, Providence's consulting mixologist. For a simple syrup, dissolve sugar in an equal amount of water over medium-high heat.
  • 8 to 10 coffee ice cubes made from about a cup of brewed coffee
  • 1 teaspoon Cherry Heering brandy
  • 1 teaspoon simple syrup
  • 2 dashes Fee Bros. Lemon Bitters
  • 1 orange for peel
  • 2 ounces dark aged rum
  • 1 cherry soaked in Grand Marnier, optional

Step 1Place 2 of the coffee ice cubes in an Old-Fashioned glass. Add the cherry brandy, simple syrup and bitters.

Step 2With a potato peeler, peel 2 strips from the orange over the glass (so any oil from the orange skin falls into the glass). Twist the peels and drop them into the glass. Stir for 15 to 20 seconds.

Step 3Add 1 ounce rum and 2 coffee ice cubes and stir for 15 to 20 seconds. Add the remaining 1 ounce rum and 2 coffee ice cubes. Stir for 15 to 20 seconds to slightly melt the ice cubes. Add 2 to 4 coffee ice cubes to fill the glass.

Step 4Garnish with a Grand Marnier-soaked cherry, if using, and serve.

Each serving:
156 calories; 0 protein; 4 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 6 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Saucy pumpkin cocktail
You Only Live Twice
Mexican hot chocolate
Razz fizz