Jamaican Coffee
A sophisticated, cold coffee cocktail served in an elegant flute. This refreshing drink combines the bold intensity of strong black coffee with the warmth of Jamaican rum, lengthened with cold water and crowned with a decadent layer of whipped cream.
What it tastes like
The nose is dominated by roasted coffee and the funky, molasses-rich scent of Jamaican rum. The palate is light-bodied and refreshing, leading with bitter espresso notes followed by a subtle caramel warmth. The mouthfeel starts thin but becomes rich and oily as the whipped cream integrates, finishing with a clean, dry bitterness.
Flavour profile
Ingredients
- Jamaican Rum1 oz
- Strong Black Coffee1 oz
- Cold Water3 oz
- Whipped Cream2 tbsp
- Ground Coffee1 ml
Preparation
- 1
Prepare the strong black coffee and ensure it is chilled.
- 2
In a mixing glass, combine the Jamaican rum, chilled coffee, and cold water.
- 3
Stir gently to combine the ingredients.
- 4
Pour the mixture into a chilled Champagne Flute.
- 5
Top with a generous dollop of whipped cream.
- 6
Garnish by sprinkling a pinch of well-ground coffee over the whipped cream.
- 7
Serve immediately with a straw.
Substitutions
- Jamaican RumDark Spiced Rum — This adds notes of cinnamon and vanilla while reducing the funky esters of the original spirit.
- Strong Black CoffeeCold Brew Concentrate — Cold brew provides a lower acidity and a smoother, more chocolate-forward profile.
- Whipped CreamCoconut Cream — This creates a dairy-free version with a distinct tropical nuttiness that complements the rum.
- Cold WaterCoconut Water — Using coconut water adds a faint saltiness and more body than plain water.
Variations
Sparkling Jamaican
Substitute the cold water with tonic water to add carbonation and a sharp quinine bitterness.
The Kingston Mocha
Stir a half-ounce of chocolate syrup into the base before topping with cream for a sweeter, cocoa-heavy variation.