Big Black Barrel

AuthorNathan R.

Today’s cocktail is a big, dark tiki rum barrel riff. I find myself really enjoying the complexity that can be added to a tiki drink by using bitter and herbal flavors. Some of my favorite neo-tiki drinks are ones that utilize amari and other non-traditional elements. The interplay here between the molasses, the juices and the bitter element of the coffee liqueur and Fernet creates a bold, layered adventure.

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 1.50 oz Overproof Dark Rum(Plantation O.F.T.D.) A 151 Demerara rum could be used such as Lemon Hart 151, Hamilton 151, or another high proof blend with a lot of Guyanese rum in it
 1 oz Mr Black Coffee Liqueur
 0.25 oz Fernet Branca
 1 oz Molasses Syrup (see directions)
 0.50 oz Lemon Juice
 0.50 oz Lime Juice
 0.50 oz Orange Juice
 3 dashes Angostura Bitters
1

Add everything to a shaker. Flash blend or whip shake with crushed ice. Dump into a large snifter and top with more crushed ice. Garnish with an orange wheel and pineapple fronds.

2

Make your own homemade molasses syrup by combining 2 cups water, 4 cups sugar and 4 oz mild molasses.

Ingredients

 1.50 oz Overproof Dark Rum(Plantation O.F.T.D.) A 151 Demerara rum could be used such as Lemon Hart 151, Hamilton 151, or another high proof blend with a lot of Guyanese rum in it
 1 oz Mr Black Coffee Liqueur
 0.25 oz Fernet Branca
 1 oz Molasses Syrup (see directions)
 0.50 oz Lemon Juice
 0.50 oz Lime Juice
 0.50 oz Orange Juice
 3 dashes Angostura Bitters

Directions

1

Add everything to a shaker. Flash blend or whip shake with crushed ice. Dump into a large snifter and top with more crushed ice. Garnish with an orange wheel and pineapple fronds.

2

Make your own homemade molasses syrup by combining 2 cups water, 4 cups sugar and 4 oz mild molasses.

Big Black Barrel

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