February 27, 2015

Coral Snake


Time for some blogloving - this cocktail is the work of JFL of Rated R cocktails.

Since I first saw the Coral Snake, I knew I wanted to make it, I also knew I wanted to change a single thing: The ratio of the coffee syrup to the cinnamon syrup. I am simply not a cinnamon person.

So here is my very slight twist on a masterful cocktail:
  • 4,5 cl golden rum - I used Mount Gay
  • 1,5 cl over proof rum - I used Lemon Hart 151
  • 2 cl lime juice
  • 2 cl blood orange juice 
  • 1 teaspoon white creme de cacao - I used Bols
  • 1,5 cl coffee syrup - (I cooked 0,5 dl sugar with 0,5 dl water and 1 teaspoon of good coffee, let it steep for 20 minutes, strained and cooled)
  • 0,75 cl cinnamon syrup - same technique as above 1 teaspoon good, ground cinnamon substituted for the coffee.
  • 1 dash orange bitter.
Shake with plenty of ice and pour into a tall glass, garnish with a snake cut from the rind of the orange - or a gummy snake.

Cheers JFL! 
(And next time I may just make it without the cinnamon syrup at all, the cocoa and coffee goes so well with the citrus and the rum - but that is just me the not-cinnamon person)

1 comment:

  1. I enjoyed reading your work. I'll come back for more

    Keep up the good work :) from TheStillery, a stuart bar in Florida

    ReplyDelete