05 Aug Caribbean Noir
This is an aromatic cocktail. It’s a combination of coffee, spices, caramel, Jerez, and citrus. In the mouth, you get the lemon oils at first. The sweetener of the Jerez and small bite of the tea. A great combination of coffee and delicate coconut flavor playing around with the flavor notes of the Makers Mark Bourbon. Is a spirit-forward cocktail full of complexity and bold flavors.
Glassware: Nick & Nora Glass
- 1.5oz Makers Mark
- 1oz South African’s Rooibos organic Red tea, infused Pedro Ximenez Jerez Sherry
- 2 dashes of Aromatic bitters infused coffee and coconut.
- Lemon peel and banana leaf to garnish.
Pedro Ximenez Jerez Sherry Infusion procedure:
To infuse the Pedro Ximenez, just use 8oz of PX and 2 1/2 tbsp of the red tea. Just heat up the PX with the loose leaf tea for 5 minutes in medium-low heat. Allow it to cool down. Place the infusion in the refrigerator for 1 hour. Double strain the mixture. Add 5 ml of active charcoal to the mixture, shake it, and bottle it.
Coffee and organic coconut extract infused Aromatic bitters:
To make these house-made bitters you just need a 10oz mason jar. Place 6oz of medium body coffee beans inside the jar, then pour 8oz of aromatic bitters and 2oz of organic coconut extract. Seal it and shake it really hard. Let it sit for 24 hours and shake the mixture a few times during that period.
Garnish: To preserve the integrity of the banana leaf just apply raw honey in the are that was attached to the plant and then put it in iced water, submerging only the same part where the honey was applied. To attached the leaf to the glass just use raw honey.
Miguel Soto is originally from Puerto Rico and has been behind the bar for over 15 years. Currently, he is based out of Tampa, Florida, and has continued his career by working at amazing bars, restaurants and hotels. Follow him on Instagram.