Ocho Good
Photo by Paul H. Christian, Food Styling by Michele Figliuolo
This cocktail works as an afternoon pick-me-up or an after-dinner drink. Shake the can of coconut milk before using.
Cook’s note:
For the rich demerara syrup, combine 1 cup demerara sugar with ½ cup water in a small saucepan. Heat over medium heat, stirring constantly, just until sugar is completely dissolved. Do not let boil. Let syrup cool and store in a clean resealable container in the refrigerator up to 1 month.
Recipe information
Yield
Makes 1 cocktail
Ingredients
½ oz. unsweetened, full-fat coconut milk
½ oz. unsweetened cold brew coffee
¼ oz. orange liqueur
¼ oz. rich demerara syrup (see note)
Garnish: Grated orange zest and coconut flakes
Preparation
Add BACARDÍ™ Ocho, coconut milk, coffee, orange liqueur, and rich demerara syrup to a cocktail shaker. Add two ice cubes and shake until well chilled, about 20 seconds. Fine strain into ice-filled rocks glass. Garnish with grated orange zest and coconut flakes.
