The grilling is done, the flamed, fleshy fruits of your labor consumed. Now, there’s only the dessert course and a little coffee.
The only dessert you can legally serve at a cookout is S’Mores. If I have to explain the recipe for those, go away and leave the living alone.
But, the coffee presents a problem. At a barbecue, the meat needs to be hot and the drinks cold. How weird would it be to lay out that fire roasted meal only to put a pinky up over an Espresso?
Fortunately, the folks over at Zacapa Rum step in with a recipe that serves so many problems. It’s coffee. It’s cold. And, it’s full of quality booze. Everybody goes home in a limousine.
Ingredients:
- 1 1/2 ounces Zacapa Rum 23
- 3 1/2 ounces Guatemalan Coffee
- 1/2 ounce Demerara Sugar Syrup Cream (optional)
Preparation: Pour coffee into a highball glass filled with ice. Add Zacapa Rum 23 and Demerara sugar syrup.
Stir well. Add cream if desired.
