This rum and coffee cocktail is a perfect combination of rich and bold flavors. The base of the cocktail is made with a combination of dark rum and coffee liqueur, which adds complexity and depth to the drink. To add creaminess and texture to the cocktail, a frothy layer of heavy cream is added on top.
When making this cocktail, it is essential to use high-quality ingredients. Don’t skimp on the coffee or opt for instant coffee as it won’t have the same rich flavor as freshly brewed coffee.
If you don’t have a cocktail shaker, you can use a mixing glass or a jar with a lid. Just make sure to shake the mixture well to combine the ingredients thoroughly.
Once your cocktail is ready, garnish it with a dash of nutmeg on top of the frothy cream layer. This adds a subtle but crucial hint of spice that complements the richness of the drink.
Overall, this rum and coffee cocktail is an excellent choice for cozy nights in or intimate gatherings. It is simple to make and can be easily adjusted to your taste preferences by adjusting the ratios of the ingredients.
The combination of rum and coffee has been a popular drink across the world for decades, with many variations of the cocktail being made in different parts of the world. The recipe mentioned above is inspired by the classic Jamaican coffee cocktail, which is made with rum, coffee liqueur, and hot coffee.
To make this cocktail, you will need to start by brewing a fresh cup of coffee with your preferred brewing method. It’s best to use a dark roast coffee to ensure a bold flavor that stands up to the rum and coffee liqueur. While the coffee is brewing, you can prepare the other ingredients.
To make the cocktail, add 1 oz of dark rum and 1 oz of coffee liqueur in a cocktail shaker along with the freshly brewed coffee. Shake the mixture well to combine all the ingredients. After shaking, pour the cocktail into a glass and prepare the frothy layer on top.
To create the frothy layer, froth half an ounce of heavy cream using a milk frother or a whisk. Carefully pour the frothed cream over the back of a spoon and layer it on top of the coffee mixture. Finally, sprinkle a dash of nutmeg on top of the cream, which adds a hint of sweet spice to the cocktail.
You can adjust the sweetness of the cocktail by adding a sweetener of your choice, such as sugar or honey. Some variations of this cocktail use coconut milk or almond milk instead of heavy cream to add a dairy-free element to the drink.
Overall, this rum and coffee cocktail is perfect for after-dinner drinks, cozy evenings in, or even brunch with friends. You can experiment with different types of rum, coffee liqueurs, and spices to make your own unique version of this classic cocktail.
“Let’s grab our tools, shake some things up, and raise a glass to the upside of down.”
Coffee is always associated with great memories for me. I think of my late grandma Carol, who I always think of sitting at the edge of her bed. As a kid, running to the store for her was an honor. In the mornings, it was my job to secure the winning trio to start her day: The Daily News, a coffee cake or Table Talk pie, and that famous New York City blue and white cup of coffee — light, two sugars.
My mom is much the same; Maxwell House was always in stock at home for her cup — light and sweet — and when the inevitable Keurig upgrade came along, my parents were so serious about their java that when my mom’s wedding rings accidentally fell into the Keurig at home, they waited until a new one arrived before breaking the old one apart to retrieve them. When I think of coffee, I think of growing up to be like the women I adored; by the time I got to an age where I’d drink a cup or two a day, I understood that adulting was much more than “the best part of waking up.”
So, alcohol! You know, balance (kidding)! While writing this (yes, over a cup), I felt inspired to grab my old pack of index cards from when I first started bartending twelve years ago. Though back then we apparently really loved putting Southern Comfort in everything, and any “rum punch” was just whatever rum you had on hand plus cranberry, orange, and pineapple juice — we also really loved coffee cocktails. Countless combos of Kahlúa, amaretto, creme de cacao and Baileys are scrawled on color coded cards, each with increasingly suggestive cocktail names as you add new ingredients.
Including the espresso martini, these days bars across the globe have been enjoying the process of recovering recipes from the 90s, 80s, and beyond, reviving them with fresh juices, locally distilled spirits and liqueurs, and for heaven’s sake, storing vermouth in the fridge. Coffee and rum cocktails were delicious then, if not a little misguided; the premise of something that could both pick you up and mellow you out in a glass is a story I’d love to drink, and is my inspiration for the upside of down.
Using a similar cold brew concentrate recipe as Jackson Cannon’s cold brew cocktail, freshly squeezed lime juice, aged rum, and a few dashes of Angostura bitters creates a cocktail that’s almost deceptively tropical, with coffee offering a subtle but sturdy backbone to its citrusy brightness. It’s enjoyable at any time of day — and if you remember the last time we got together on the internet over aperol spritzes, that definitely includes brunch — a perfectly caffeinated kick without the heft of most coffee cocktails.
What you’ll need
The Upside of Down
- 1 oz dark rum
- 1 oz coffee liqueur
- 4 oz hot brewed coffee
- 1/2 oz heavy cream
- 1 dash of nutmeg
- Brew 4 oz of coffee and set aside.
- In a cocktail shaker, combine dark rum and coffee liqueur.
- Add the hot brewed coffee and shake well.
- Pour the mixture into a glass.
- Froth 1/2 oz of heavy cream and layer on top of the cocktail.
- Sprinkle a dash of nutmeg on top of the cream.
- Serve and enjoy your rum and coffee cocktail!