Rum

Café Teresa

Ingredients

  • 1 ½ oz. ST1796 Arabica Coffee Cask Finish
  • 1 Bar Spoon of Amaretto
  • ½ oz. Cold Brew
  • ¼ oz. Simple Syrup
  • ½ oz. Evaporated Milk
  • 2 Dashes Cocoa Bitters

Preparation

  1. Shake with ice, then strain into chilled coupe glass.
  2. Garnish with cocoa powder.

Share This Cocktail!

SUBSCRIBE FOR FREE

Did you know we offer completely free subscriptions to our magazine? Just sign-up below and every 2 months you’ll receive the latest issue!