Track 4
[ft.] Coconut yogurt rinsed rum, Torres 10 Brandy, Tio Pepe fino sherry, Salted vanilla & coffee bean, Garnished with a dark chocolate coin with added salt and coffee
— Coffee, Earthy, Smooth
Method
We add coconut yogurt to a 5 year old rum and let that sit for 36 hours. We strain using coffee filters to get a clear and viscous liquid that has a hint of coconut. We make a salted vanilla & coffee bean syrup by using both roasted & unroasted coffee beans, adding a pinch of rock salt and vanilla.
