If You Know, You Know

If you’re in love with Falernum syrup that has a robust coffee kick, you’re going to love this! It’s a deliciously drinkable tiki cocktail with character and joy!
With Falernum syrup being a staple of many tiki cocktail drinks, this cocktail recreates it’s spicy, zesty and tart combinations with the toffee and baking spices from the rum, the citrus notes from the lime juice, and the fruity sweetness of the gooseberry syrup. When you add the smoky earthiness of the mezcal, it blends together to enhance the bold coffee flavor of Mr. Black Cold Brew Coffee Liquor.
Since Australia, Mexico and Jamaica are home to multiple species of parrots and are the origins of the spirits used, the Parrot Tiki Mug was only fitting as a tribute. Cheers!

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 1 oz Mr Black Cold Brew Coffee Liqueur
 0.75 oz Mezcal(Bahnez Espadin and Barril)
 0.75 oz Gooseberry Syrup
 0.75 oz Fresh Lime Juice
 0.25 oz Overproof Jamaican Rum (Smith and Cross)
 1 dash Smoke Bitters(Australian Bitters Company)
Gooseberry Syrup
 100 g Gooseberries
 200 g Sugar
 200 g Water
 1 Pinch of Sea Salt
1

Add ingredients into a shaker.

2

Fill shaker 3/4 to the top with ice and shake vigorously for 5 seconds.

3

Goal is to under dilute the cocktail since we’re topping it off with crushed ice that melts quite fast.

4

As a garnish add mint bouquet, flamed lime cup, gooseberry and sprinkle ground cinnamon. Please be extremely cautious with the fire.

5

Add a straw (preferably a sustainable one).

Gooseberry Syrup
6

Cut fresh gooseberries into quarters and muddle them in the sauce pan.

7

Add water and sugar.

8

Bring to a boil. Simmer for 5 minutes, add salt and turn off stove.

9

Cover with a lid and let sit for an hour.

10

Strain using coffee filter or cheesecloth and mesh strainer.

11

Bottle up and use within 3 weeks.

Flamed Lime Cup
12

Save half a lime after juicing.

13

Pour .25 oz of overproof rum (Wray and Nephew).

14

Light rum on fire.

15

Sprinkle ground cinnamon for better flame effect.

Ingredients

 1 oz Mr Black Cold Brew Coffee Liqueur
 0.75 oz Mezcal(Bahnez Espadin and Barril)
 0.75 oz Gooseberry Syrup
 0.75 oz Fresh Lime Juice
 0.25 oz Overproof Jamaican Rum (Smith and Cross)
 1 dash Smoke Bitters(Australian Bitters Company)
Gooseberry Syrup
 100 g Gooseberries
 200 g Sugar
 200 g Water
 1 Pinch of Sea Salt

Directions

1

Add ingredients into a shaker.

2

Fill shaker 3/4 to the top with ice and shake vigorously for 5 seconds.

3

Goal is to under dilute the cocktail since we’re topping it off with crushed ice that melts quite fast.

4

As a garnish add mint bouquet, flamed lime cup, gooseberry and sprinkle ground cinnamon. Please be extremely cautious with the fire.

5

Add a straw (preferably a sustainable one).

Gooseberry Syrup
6

Cut fresh gooseberries into quarters and muddle them in the sauce pan.

7

Add water and sugar.

8

Bring to a boil. Simmer for 5 minutes, add salt and turn off stove.

9

Cover with a lid and let sit for an hour.

10

Strain using coffee filter or cheesecloth and mesh strainer.

11

Bottle up and use within 3 weeks.

Flamed Lime Cup
12

Save half a lime after juicing.

13

Pour .25 oz of overproof rum (Wray and Nephew).

14

Light rum on fire.

15

Sprinkle ground cinnamon for better flame effect.

If You Know, You Know

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