Fireside Brûlée
by Javier Ramirez
Ingredients
- 1 1/2 oz ANGOSTURA 5-Year Rum
- 1/2 oz amaro
- 3/4 oz cold brew
- 1/4 oz honey syrup (1:1)
- 3 dashes ANGOSTURA cocoa bitters
Preparation
- Add all ingredients to a mixing glass, add ice, and stir until well-chilled.
- Strain into a rocks glass over a 2x2 ice cube.
- Float 1 oz heavy cream over the top, *dust with coffee-spice mix, and brûlée lightly.
*Coffee Dust
Ingredients
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup cinnamon powder
- 1/4 cup nutmeg powder
Preparation
- Mix ingredients in small container.
- Dust over cream, then torch lightly to brûlée.
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