Almeria
A rich and velvety digestif that combines the deep molasses notes of dark rum with the sweet coffee flavors of Kahlua, finished with a smooth, frothy texture provided by the egg white.
What it tastes like
The aroma is dominated by toasted molasses and roasted coffee beans. On the palate, the dark rum provides a rich backbone of caramel that balances the syrupy espresso notes of the liqueur. The egg white creates a thick, velvety foam that softens the alcohol bite, leading to a clean finish with a lingering taste of dark chocolate.
Flavour profile
Ingredients
- Dark Rum2 oz
- Kahlua1 oz
- Egg White1 whole
Preparation
- 1
Fill a cocktail shaker halfway with ice cubes.
- 2
Add the Dark Rum, Kahlua, and fresh egg white to the shaker.
- 3
Shake vigorously for 15-20 seconds to ensure the egg white emulsifies and creates a frothy foam.
- 4
Strain the mixture into a chilled cocktail glass.
Substitutions
- Dark RumBourbon — This swap introduces oak and vanilla notes while reducing the molasses profile.
- KahluaTia Maria — This creates a drier drink with a more pronounced vanilla-forward coffee flavor.
- Egg WhiteAquafaba — Using chickpea brine provides a similar frothy texture for those avoiding raw eggs.
Variations
Spiced Almeria
Use spiced rum instead of dark rum to introduce notes of cinnamon, clove, and star anise.
Mocha Almeria
Add two dashes of chocolate bitters to the shaker to deepen the roasted coffee profile.