Coffee Daiquiri

I created this daiquiri variation for my friend good friend Jen, who works for one of our favorite local distilleries, Berkshire Mountain Distillers. Their products are absolutely delicious and well made. I highly recommend looking for their product at your local liquor store.

Anyway, this drink uses two of their products, their Ragged Mountain Rum and their coffee bitters. There really isn't anything too special or complex about this drink, but the combination of the pineapple juice and coffee bitters really enhances the flavor of this drink. 

The Coffee Daiquiri recipe:

• 2 oz Aged Rum (I used Ragged Mountain Rum)

• .5 oz pineapple juice

• .5 lime juice

• 1 oz simple syrup

• 2 dashes coffee bitters

• Garnish: grated coffee bean

Put all your ingredients into a shaker tin and add ice. Shake hard and double strain into a chilled cocktail coupe. Garnish your drink with grated coffee bean. The fragrance of fresh grated coffee 

Substitutions:

Ragged Mountain Rum: Plantation 5 year rum would work nicely here. Ipswich Tavern Rum from Turkey Shore Distilleries would work great too. For more common brands, look for Appleton Estate V/X or Bacardi Anejo. 

Coffee bitters: Over the last few years, this type of bitters has become more popular. Often, coffee is either mixed with pecan or chocolate in bitters, so if that is all you have or find, this should work too.