Imagine your favorite iced coffee and an ice cold Coke had a baby...a Caribbean baby, baby! There's no doubt my Jamaica Mon Coffee Rum & Tonic was partially inspired by Hidden Harbor's new icy, slushy, frozen coffee/banana/rum and spice delight, the Oka Kope Kooler...it's my current tiki crush at Squirrel Hill's hot spot.
|Hidden Harbor's Oka Kope Kooler|
Then, too, Alton Brown recently posted a recipe for his cola syrup; I whipped up a batch of AB's syrup and got down to some serious testing.
What resulted was a tall, crisp, little-bit-sparkly summertime refresher with a good buzz of caffeine (via the coffee and cola), and a light kiss of chocolate courtesy of the bitters. Notes of cola spices, a wee touch of coconut, a little tartness of lime and a finish of summery not-just-for-gin tonic might lift your weary spirit from the shores of the Mon to the soothing turquoise waters and white sands of a beach somewhere in faraway Jamaica.
Why Jamaica Mon? Because Jamaican rum. And Pittsburgh's own MON-ongahela!
Jamaica Mon Coffee Rum & Tonic
- 2 oz Appleton Estate Reserve Blended rum
- 1 oz St. George NOLA Coffee Liqueur (this isn't easy to find, so feel free to use your favorite coffee liqueur)
- 3/4 oz Mexican Coca Cola syrup (see recipe below)
- 1 barspoon cream of coconut - or 1/2 t.
- 7 drops Fee Brothers Aztec Chocolate bitters
- Fever Tree Lite Tonic
- lime wedge
- lime peel garnish
- a grating of nutmeg
Garnish with lime peel and a grating of nutmeg.
Alton Brown's Cola Syrup
- 12 oz bottle Mexican Coca Cola - find it at Reyna's in the Strip District
- 1 C demerara sugar - believe it or not, Giant Eagle carries it
In a small saucepan, bring the Coke to a boil. Add the demerara sugar and stir until the sugar is completely dissolved.
Cool and store in a covered container (I use a Mason jar) in the fridge.