A good coffee grog should be enjoyed and not passed up. Often, hot boozy drinks no longer have a place on modern cocktail menus. But, they are making a comeback. Not just for the end of your evening anymore. The Dusty Rum Barrel starts with VERY strongly brewed espresso roast or Kona coffee. You want something nice and dark/earthy. Using an average coffee in a can from the grocery store won't work well. Luckily, most of our local markets now carry an ever expanding line of premium coffees in bean and grind form. If you have a grinder, choose whole bean so the coffee is at its freshest and still full of the oils when you use it. Using both Demerara rum and Coruba rums are important but you can substitute another dark Jamaican rum for the Coruba if you can't find it. Demerara rum is a uniquely tasting rum with lovely sweet and rich aroma, you shouldn't sub this one. A gold or darker Demerara is recommended, like El Dorado.
4 oz very strong coffee
.5 oz Kahlua
.5 oz Coruba Dark Rum
1 oz Demerara Rum like El Dorado 5yr
.5 oz Spiced Brown Sugar Syrup*
Splash of Cream (optional)
Pour everything into a large coffee cup or rum barrel mug. French vanilla whip cream and ground cardamom is a perfect topping. This drink can easily be made iced. Add everything to your shaker with ice, shake lightly so you don't froth the cream and pour into a double rocks glass with ice.
*Brown Sugar Syrup: add 1 cup of water, 2 star anise, 5 cloves and 1 cup dark brown sugar to a small sauce pan and bring to slow boil. Simmer for 5 minutes. Turn off heat and add 1 tsp of ground cardamom. Let it cool on the stove. Add a splash of overproof rum and it will last longer. Store in airtight bottle in the refrigerator. This stuff is also great in your non boozy coffee and makes a nice drizzle over coffee cakes and ice cream.