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Epicurious

Ocho Good

Image may contain Drink Beverage Alcohol Food Ketchup Liquor Beer and Juice
Photo by Paul H. Christian, Food Styling by Michele Figliuolo

This cocktail works as an afternoon pick-me-up or an after-dinner drink. Shake the can of coconut milk before using.

Cook’s note:

For the rich demerara syrup, combine 1 cup demerara sugar with ½ cup water in a small saucepan. Heat over medium heat, stirring constantly, just until sugar is completely dissolved. Do not let boil. Let syrup cool and store in a clean resealable container in the refrigerator up to 1 month.

Recipe information

  • Yield

    Makes 1 cocktail

Ingredients

1 oz. BACARDÍ™ Reserva Ocho Rum
½ oz. unsweetened, full-fat coconut milk
½ oz. unsweetened cold brew coffee
¼ oz. orange liqueur
¼ oz. rich demerara syrup (see note)
Garnish: Grated orange zest and coconut flakes

Preparation

  1. Add BACARDÍ™ Ocho, coconut milk, coffee, orange liqueur, and rich demerara syrup to a cocktail shaker. Add two ice cubes and shake until well chilled, about 20 seconds. Fine strain into ice-filled rocks glass. Garnish with grated orange zest and coconut flakes.

TagsCocktailAlcoholBeveragesCoffeeRumCoconut MilkEpicurious
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