Dead Man's Fingers Coffee Rum 70cl

Product Information

The blend is a melody of 70% column-still Salvadorean rum aged six years, 15% three-year-old Jamaican, and unaged Jamaican rum from Worthy Park, Hampden, and Moneymusk.

To maintain the warmth of your Jamaican Rum Coffee, preheat your cup by filling it with hot water and letting it sit for a minute or two before discarding the water. This recipe calls for simple white tequila, but I used the XO Cafe for an added boost of coffee taste.Brew 1 cup of coffee by using your regular brewing method. Pay attention that hot brewing is a faster way to brew coffee. You might need to add extra sugar to this, depending on your tastes. It is pretty strong and intense, especially if you use homemade chocolate syrup.

The traditional Negroni is a simple blend of gin, sweet vermouth, and Campari, which is an Italian liquor that tastes like orange peel, cherry, clove, and cinnamon. The delicious flavours of espresso coffee and well blended with light tones of vanilla wrapped in decadent chocolate. The elixir finishes off with hints of nutty hazelnut tones and a hint of fruitiness. Best Served Yes, really. That’s it! The coffee turns super light and airy, and it’s so luscious and smooth, you’ll want another before you even finish the first. This limited edition rum is blended with a selection of rich, bold Caribbean rums sourced from Trinidad and infused with a top-secret formula of dark roasted coffee beans and a blend of 11 spices.Vanilla beans can be expensive. For a cheaper alternative, you can use about 1 teaspoon of vanilla extract to make the vanilla simple syrup instead. I think we’ve all got stories of hazy nights connected to Long Island iced teas. It’s a pretty potent drink, using vodka, rum, tequila, gin, and triple sec. Jamaican rum coffee is a rich and flavorful coffee drink that combines the boldness of freshly brewed coffee with the smooth taste of Jamaican rum. It is sweetened with brown sugar and topped with whipped cream to create a truly decadent beverage.

After making your chocolate milk, you’ll need to add it to a shaker with espresso and Kahlua. Serve over ice with a dusting of cocoa powder. Start by pre-warming the cup. Just add hot water and let it sit while you get everything else ready.On a higher end of the price spectrum, I like to go for some Zacapa No. 23, a well-aged rum that pairs perfectly with a strong shot of espresso or iced Cuban coffee. You can add a dash of sugar in it for a sweeter note and keep the ratio at 3:1.