Coco & Co.

Jamaican rum, chocolate liqueur and falernum are shaken with coconut syrup and espresso. The coffee is cooled before it goes into the sealed shaker.

Coco & Co.. Rocks glass with cubed ice, dark coffee-coconut body, tan coffee foam and no garnish.

Active preparation: 5 minutes

Ingredients

  • 30 ml Liber & Co. Toasted Coconut Syrup
  • 30 ml Jamaican rum
  • 30 ml Chocolate liqueur
  • 22.5 ml Falernum
  • 60 ml Espresso, freshly brewed and cooled

Instructions

  1. Brew the espresso and let it cool before placing it in a sealed shaker.
  2. Measure the ingredients for mixing into a shaker.
  3. Add cubed ice, seal and shake firmly for 10–15 seconds.
  4. Double-strain through a cocktail strainer and a fine sieve into a chilled rocks glass filled with fresh cubed ice.