6. August 2016 Brewing Bartender

Golden Rush – Coffee meets Rum

Timon Kaufmann Brewing Bartender Munich

Coffee and Rum are a well known combination. Not only because they often share the same origin but also have a lot of aromas in common.

But if you put some citric acids into the game it can get tricky to find the right balance.

After all, if you use and mix coffee correctly it can create a wonderful refreshing and complex drink with many facets.


60 ml (2 oz) Light Rum (e.g. Havana Club 3 años, Bacardi, Flor de Caña)

30 ml (1 oz) fresh lime juice

30 ml (1 oz) coffee syrup

1 sprig fresh mint

Shake all ingredients on ice and strain through a tea strainer into a coupette glas. Garnish with mint and lime and grate some fresh coffee on top of the drink.

the coffee:

The coffee of choice should be a light roast with a chocolaty and spice flavor profile (e.g. Columbia, Brasil or Guatemala). Dark roasts tend to become too bitter and cause a unpleasant and burned aftertaste in the drink.

the coffee syrup:

Bring 100 grams of sugar together with 100 grams of water to a boil and turn off the heat. Let it cool down for 1-2 minutes until the simple syrup reached a temperature of 90-94 °C (194-201 °F). Add 20 grams of medium coarse ground coffee (as you use for a french press) and let steep for 4 minutes. Strain through a fine tea strainer and let cool down.

The result should be a mild but not bitter syrup which supplies a nice but restrained coffee flavor.

This one works also perfectly fine in your Mojito, Old Fashioned, Breakfast Yoghurt and everything else your imagination brings up! So start playing!

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