Ingredients
Serves 46oz aged rum
- 3oz Amaro Rosso
- 6oz pineapple juice
- 1oz 2:1 demerara syrup
- 1oz Yuzu Super Juice
- 1/2oz lime juice
- 8 coffee beans
Instructions
1
Add all of your ingredients to a large mason jar. To a separate large mason jar add 4.5oz of whole milk.
2
Slowly pour the cocktail batch over the whole milk and give it a gentle stir. Let that sit in the fridge for about 12 hours before straining it through a coffee filter.
3
If you want it crystal clear you’ll likely need to strain it through twice. It takes awhile but your patience is worth it!
4
Once strained it’ll be shelf stable for about a month.
5
Add 4oz of the cocktail batch to a mixing glass and stir for about 30 seconds. Strain into a chilled glass over a large, preferably clear, ice cube and garnish with pineapple fronds. Cheers!
