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This tiki cocktail recipe from Paul McGee of Chicago's Three Dots and a Dash combines pineapple, coffee and three types of rum into one tasty concoction.
Ingredients
- 1 1/2 oz Rhum J.M Agricole Blanc
- 1/2 oz Cruzan Black Strap Rum
- 1/2 oz Old Port Deluxe Matured Rum
- 1 oz Pineapple juice
- 3/4 oz Lime juice
- 3/4 oz Demerara syrup (1 part demerara sugar, 1 part water)
- 1/4 oz La Colombe Pure Black Cold Press Coffee
- Garnish: Pineapple leaves
- Garnish: Coffe beans
Steps
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Add all the ingredients to a shaker and fill with ice.
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Shake vigorously for 10 seconds and strain into a tiki mug filled with crushed ice.
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Garnish with pineapple leaves and coffee beans.