Coffee Grog
Recipe by Three Dots and a Dash
Three Dots and a Dash has created a reimagined version of the Espresso Martini with a tropical twist utilizing coconut cream to add a bit of sweetness.
Coffee Grog
A reimagined version of the Espresso Martini
Yield: 1 cocktail
Ingredients:
INGREDIENTS FOR COFFEE GROG
1 oz. long aged Jamaican rum
½ oz. 151 proof demerara rum
½ oz. orange curacao
3 oz. cold brew coffee
1 oz. coconut cream
½ oz. 1:1 cinnamon syrup, recipe below*
1 dash absinthe
2 dash angostura bitters
3 coffee beans for garnish
INGREDIENTS FOR CINNAMON SYRUP
1 cup sugar
1 cup water
25 grams Chinese cinnamon bark
Method:
METHOD FOR CINNAMON SYRUP
1. Add water and cinnamon to a saucepan and bring the mixture to a boil.
Once boiling, introduce sugar and stir thoroughly to ensure proper incorporation.
Reduce the heat to a gentle simmer.
2. Simmer for 15 minutes.
3. Remove from heat and let it cool to room temperature.
4. Rest the mixture in the refrigerator for 24 hours, then strain out
and discard the cinnamon.
5. Label and store syrup in the fridge for up to 2 weeks.
METHOD FOR COFFEE GROG
1. Combine rums, curacao, cold brew, cinnamon syrup, absinthe, bitters and
coconut cream in a mixing tin. Shake hard with a 2x2 ice cube.
2. Strain into a chilled coupe glass.
3. Garnish with 3 coffee beans.
