Gold Star Boozy Coffee
With all the love and care put into making a bottle of Ron Zacapa 23 can you imagine what an Ice rum coffee would taste like? I can and I need this in my life right now. This isn’t your average cup of joe; it’s a delightful concoction that combines the rich, complex flavors of Zacapa No. 23 Rum with the robust kick of chilled coffee. Add a splash of Demerara syrup for a touch of sweetness, and if you’re feeling fancy, top it off with a dollop of cream and a sprinkle of nutmeg. It’s like your morning coffee went on a Guatamalan vacation and decided never to come back.
Ingredients
1.5 oz Zacapa No. 23 Rum
3.5 oz Coffee, chilled
0.5 oz Demerara Syrup*
Cream (optional)
Nutmeg (optional)
* Can substitute with Simple Syrup
Instruction
1. Pour chilled coffee into a highball glass with ice.
2. Add Zacapa and demerara syrup, then stir gently.
3. Add cream and nutmeg if desired.
Demerera Syrup
. 1 cup Water
. 1 cup Demerara Sugar
INSTRUCTIONS
1. Combine water and sugar in a saucepan over medium-high heat.
2. Bring to a boil and stir until all sugar has dissolved.
3. Allow simple syrup to cool before use and store in the fridge for up to one month
The Rumosphere 