Wednesday, June 15, 2016

Jamaica Mon Coffee Rum & Tonic

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'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

In a cocktail shaker, combine rum, coffee liqueur, coca cola syrup and cream of coconut. Dry shake. Add ice and shake again until tin is frosted. Strain into an ice filled glass, add the bitters, stir gently, then top with tonic and a squeeze of lime. Stir gently again.

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.

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