Tinto and Caimite
by Jessie Marreor
Ingredients
- 1 oz. ANGOSTURA Rum
- 1 ½ oz. Cold Brew Coffee
- 5 dashes ANGOSTURA cocoa bitters
- 2 drops Saline Solution
- Persimmon–Coconut Cream* (to top)
Preparation
- Add the first four ingredients to a shaker with ice.
- Shake hard.
- Double strain into a Nick & Nora glass.
- Top with fresh whipped persimmon–coconut cream and shaved dark cocoa.
*Persimmon–Coconut Cream
Ingredients
- 1 whole fuyu persimmon
- ½ cup sugar
- ½ cup water
Preparation
- Simmer 1 whole fuyu persimmon, cubed, ½ cup sugar and ½ cup water on low for 20–30 minutes.
- Remove the persimmon and allow the syrup to cool.
- Combine 1 part syrup and 1 part coconut milk and froth until fluffy.
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