This tiki cocktail recipe from Paul McGee of Chicago’s Three Dots and a Dash combines pineapple, coffee and three types of rum into one tasty concoction!
Ingredients:
- 1.5 oz Rhum J.M. Agricole Blanc
- 1/2 oz Cruzan Black Strap Rum
- 1/2 oz Amrut Old Port Deluxe Matured Rum
- 1 oz Pineapple Juice
- 3/4 oz Fresh Lime Juice
- 3/4 oz Demerara Syrup
- 1/4 oz Black Cold Press Coffee
Add all the ingredients to a shaker and fill with ice. Shake vigorously for 10 seconds and strain into a tiki mug or tall glass filled with crushed ice. Garnish with pineapple leaves and coffee beans.
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