Coco Cafecito
Ingredients
- 1 ¼ oz. Santa Teresa rum; fat washed with toasted coconut*
- ½ oz. Mr Black coffee liqueur
- ¼ oz. Pedro Ximenez sherry
- ¼ oz. Alma Tepec Chile Pasilla Mixe liqueur
- ¼ oz. Orgeat
- 2 oz. New Orleans-style cold brew
Instructions
- Combine ingredients in a mixing tin and shake.
- Strain into a lipped Collins glass.
- Garnish with black salt sprinkled over the top.
Notes
*For Toasted coconut fat-washed rum: Fry 8 grams of unsweetened coconut shreds with a tablespoon of coconut oil until lightly brown and fragrant. Pour mixture into a container with 1 bottle of rum. Allow to rest for an hour before placing it in the freezer. The next day, filter out the solidified oil and coconut chips.
The mixologists at Cavaña in San Francisco created this recipe.