CUBAN-STYLE COFFEE
If you love coffee, rum, cigars and chocolate half as much as I do.
as much as I do, this recipe is for you. It’s simple but effective. During
a trip to Cuba, I lost count of the number of times I enjoyed an espresso
with rum and a fine Cuban cigar. Eventually, it inspired me
to bring those three things even closer together by adding a little sugar for flavor.
for flavor and salted dark chocolate as decoration.
45 milliliters of aged
Cuban rum
30 ml espresso
7.5 ml syrup of
brown sugar syrup
(see page 55)
To decorate
Grated nutmeg
To serve
Dark chocolate (70% cocoa)
Sea salt
Cigar (optional)
Pour ingredients into a shaker, shake with ice cubes.
and strain into a chilled rocks glass.
without ice. Garnish and serve with dark chocolate,
sprinkled with sea salt and your choice of cigar, if you like.
Coffee A good quality espresso will work well, but you can
can also use a flavored, cold-extracted coffee
extraction, such as Guatemalan, Colombian or
Cuban.
Strong alcohol Choose a good, moderately
aged Cuban rum. I’ve used Matusalem
Reserve and Solera 15, but Bacardi 8 and Havana 7 would also work well.