Liqueur, Rum

Café Cabana

Ingredients

  • 1 oz. Real McCoy 3 Year Aged Rum
  • 1/2 oz. Veritable Coffee Liqueur
  • 1/4 oz. John D. Taylor's Velvet Falernum
  • 1 oz. Fresh Brewed Espresso (or Cold Brew Concentrate)
  • 3/4 oz. Pineapple Juice
  • 1/4 oz. Cream of Coconut
  • 1/4 oz. Lemon Juice

Preparation

  1. Combine all ingredients with cubed ice and shake until very cold.
  2. Strain and serve up in a large coupe.
  3. Garnish with a pineapple leaf.

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