International Coffee Day is Oct. 1!. Try This Cocktail with Rhum Barbancourt!

Since Friday (October 1) is International Coffee Day,  I  got an email from my friend Virginia who shared with me a recipe that a bartender recently created featuring Rhum Barbancourt 3 Star!

 

Rhum Barbancourt 3 Star is a Haitian gold rum, aged 4 years, made 100% from sugar cane juice, with a complex and rich flavor palette of fruit and caramel, combined to create a smooth and warm addition, perfect for any Fall cocktail. Rhum Barbancourt Rhum 3 Star adds a warm and full finish to the after-dinner Espresso coffee cocktail that tends to begin the rest of the night!

 

Espresso Heaven
By: Laura Pica @boozy_bartender

 

 Photo by Caitlin Minton or @wyldflower_ (Instagram handle)

 

Ingredients:

1.5 oz Rhum Barbancourt 3 Star

1 oz freshly brewed espresso

.25 oz vanilla simple syrup

1 oz Mr. Black coffee liqueur

.5 oz full-fat Oatly oat milk

chocolate-covered espresso beans

Method:

Make the cocktail from the ingredients above.
Pour the cocktail into a good-sized coffee mug or a hefty glass.
Top the coffee with **café batido foam & chocolate-covered espresso beans.

 

CAFE BATIDO Foam-
To make the foam: mix 2 tbsp café batido instant coffee with 2 tbsp water & 1 tbsp vanilla simple syrup and blend until thick. Your coffee is one that is rich in flavor, fairly dark.
Use full-fat Oatly oat milk or milk substitute till it gets foamy.
Whether you use regular milk or oat milk as a substitute for this cocktail is your choice.
You should use an immersion” blender tool (found on Amazon.com and other cooking departments).
Make sure whatever milk you use is cold and then whip it up for about 2 minutes (give or take). The foam will be very foamy.
(I have a small immersion blender for the last 2+ years to whip milk up to foam.)

Here are a couple of other coffee-based cocktails!

The recipe for the Nueva Recoleta Martini has four different spirits in this cocktail.
Make sure you aren’t the one driving!

Nueva Recoleta Martini

Courtesy of PM Fish and Steak House, Miami

Photo and recipe  courtesy of Chilled Magazine

Ingredients:

  • 1 oz. Infused Vanilla Vodka
  • 1/4 oz. Frangelico Liqueur
  • 1/4 oz. Kahlua
  • 1/4 oz. Baileys
  • 2 tbsp. Coffee Ice Cream
  • 1 oz. Espresso Reduction

Preparation:
In a shaker, combine equal parts of each liqueur and espresso with scoops of ice cream.
Shake until mixed well.
Pour into chilled martini glass.

 

Upside Down- 

This cocktail is really upside down! 

Recipe  courtesy of Chilled Magazine–

Ingredients:

  • 1 can Espresso (Such as Starbucks Doubleshot)
  • 1 Mini Frangelico Bottle
  • 1 oz. Rum
  • 1/2 oz. Simple Syrup

Preparation:
Toss about a third of that can of espresso (drink or pour out the rest), the rum, and the orgeat into a shaker with ice. Shake it around and carefully pour the mixture back into the can the espresso came in.
Stick a straw into the can,
Insert the mini Frangelico upside down into the mouth of the can, which should just fit if you give it a good shove.

 

 

I know this might seem like a lot of coffee-based cocktails but there’s enough variety for you and your friends to enjoy.

Enjoy your International Coffee Day.. and my thanks and appreciation to Virginia and Rhum Barbancourt for the recipe!


 

Stevie Wilson
LA-Story.com

Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com

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