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Occasion

After dinner/digestif · Spirit-forward

4.2 88 ratings

Ingredients

1 1/2 oz Aged rum (6-10yr)
1 oz Tawny port
1/2 oz Coffee liqueur

How to make

Serve in a snifter/brandy balloon glass

Prepare

  1. 1 Select and pre-chill a SNIFTER/BRANDY BALLOON GLASS.
  2. 2 Prepare coffee beans for garnish.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with 3 coffee beans floated on surface.

Flavour profile

24.7% alc./vol. · 1.6 standard drinks · 222 calories

History

A dessert drink created to pair well with Cuban cigars.

This recipe is adapted from one created by Alejandro Bolivar, head bartender at El Floridita in Havana, Cuba. He created it for La Casa del Habano in Montreal, Canada, during numerous summer visits he made there.

Created by Alejandro Bolivar