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5 Rum Coffee Cocktails For National Rum Day

5 Rum Coffee Cocktails For National Rum Day

commonwealth coffee competition nashville tennessee cocktail steadfast coffee sprudge

So let me get this straight: today is National Rum Day. Sure, it’s probably a fake holiday by Captain Morgan et al. to get us to consume an above average amount of rum. That sounds more like they did us a favor that coerced us into doing something against our wills.

At this point, you’re probably all thinking, “Rum? Can I put coffee in it?” Why, yes. Yes you can. To help sherpa you through these newfound festive times, we’ve scoured the internet for five of the very best rum coffee cocktails for you to make when you get home from work. Or order at a bar during your lunch break. We’re not here to judge.

Night Spirit by Evan Holder (Barista Parlor) & Andrew Hannigan (Rolf and Daughters)

commonwealth coffee competition nashville tennessee cocktail steadfast coffee sprudge

1.5 ounces Stolen Smoked Rum
0.75 ounces Barista Parlor Colombia El Cascabel cold brew
0.25 ounces lemon demerara syrup
0.5 ounces Bodegas Yuste Aurora Oloroso sherry
0.25 ounces Carpano Antica Formula sweet vermouth
2 dashes Angostura bitters

Rinse glass with Stolen Jamaican Overproof Rum. Mix ingredients in tumbler. Light rinse in glass and douse with cocktail. Garnish with cocktail-infused blueberry covered in Trinidad chocolate.

Mr. Bali Hai Cocktails by Kevin Beary of Three Dots and a Dash (adapted by Tasting Table)

via Tasting Table

1 ounce Black Strap rum
1 ounce Madeira
1 ounce lemon juice
1 ounce pineapple juice
1 ounce coffee liqueur
¼ ounce spiced rum
¼ ounce dark Jamaican rum
¼ ounce Falernum
3 dashes tiki bitters
Crushed ice
Pineapple wedge, for garnish
Pineapple leaves, for garnish
Coffee beans, for garnish

In a shaker, add all of the ingredients, except for the garnishes, and shake until well chilled. Pour the contents of the shaker into a tiki glass and garnish with a pineapple wedge, pineapple leaves and coffee beans, then serve.

Coffee Grog by Jeff Berry in Sippin’ Safari (adapted by Imbibe Magazine)

via Imbibe Magazine

1 sugar cube
1 tsp. Don’s Coffee Grog Batter
Pinch of ground nutmeg
Pinch of ground clove
Pinch of ground cinnamon
3 strips orange peel
1 strip grapefruit peel
6 oz. freshly brewed hot coffee (Kona is traditional)
½ oz. aged Jamaican rum
½ oz. 151-proof Demerara rum
Tools: barspoon, matches or lighter
Glass: coffee or tiki mug, preheated
Garnish: cinnamon stick

Place the sugar, batter, spices and citrus peels in a preheated, heat-proof glass, then add the coffee, stirring until the batter dissolves. Place the rums in a fireproof ladle, carefully ignite with a match, and pour the flaming rum into the glass (pyrophobes may want to skip this step and just stir in the unlit rum). Garnish.

Don’s Coffee Grog Batter: Combine 1 oz. of softened sweet unsalted butter and 1 ounce of honey with a teaspoon of your favorite vanilla syrup, ½ a teaspoon of allspice dram and 1 teaspoon of your favorite cinnamon syrup. Makes 18 servings.

Dark Moon by Duane Sorenson of Stumptown Coffee Roasters (via Bon Appetit)

via Bon Appetit

1½ cups cold-brew coffee
½ cup coffee liqueur
½ cup spiced rum
1 12-oz. bottle Coca-Cola, preferably Mexican
½ cup heavy cream

Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly.

DO AHEAD: Cold brew, coffee liqueur, and rum can be combined 4 hours ahead. Cover.

King Coffee by Erick Castro of Polite Provisions (via Imbibe Magazine)

via Imbibe Magazine

1 ½ oz. aged rum (Castro uses Flor de Caña)
¾ oz. rich vanilla syrup
2 oz. stout beer
2 oz. coffee
¾ oz. heavy cream
Tools: mixing glass, barspoon
Glass: mug
Garnish: cookie (optional)

Combine all ingredients, except heavy cream, and roll between a mixing glass and mug. Finish with drink in mug and float heavy cream on top by slowly pouring over the back of a barspoon. Garnish.

For the rich vanilla syrup, combine 1 cup granulated sugar with ½ cup water and 1 split vanilla bean in a saucepan over medium-high heat. Bring to a simmer and stir until sugar dissolves. Remove from heat and cool to room temperature. Remove vanilla bean and transfer to a clean glass jar. Refrigerate and use within 1 month.

Zac Cadwalader is the news editor at Sprudge Media Network.


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