Café Con Ron

Matthew Kelly / Supercall

If your coffee cocktails have been limited to the Irish variety, it’s time to diversify your drinking. The name of this cocktail literally translates to coffee and rum. And while that’s exactly what goes into this breakfast sipper, the resulting cocktail is much greater than its parts. Instead of using just one type of rum, this coffee cocktail layers two different rums on top of each other. At the base there’s a delightfully heady shot of Bacardi Gran Reserva 8 Year, a vanilla-rich dark rum. And on top there’s a hefty float of creamy RumChata, which gives this cocktail its creamy, spiced edge.

For those unfamiliar with the cream liqueur that became the most popular spirit on social media, RumChata is, despite the equatorial name, from Pewaukee, Wisconsin. It’s a mix of rum, cream and spices, blended together into a dead-on facsimile of a delicious spiked horchata—the creamy, spicy, sweet Mexican drink made from rice and milk. When it comes to cocktails, it’s a perfect match for coffee and the punch of cinnamon and other spices gives it a drier finish and keeps it from weighing down drinks the way other cream liqueurs can.

Mixed with dark rum and cold brew, the result is similar to an iced latte but much more decadent (and boozy), it’s our new brunch go-to and it will be yours too.

Café Con Ron

FLAVOR PROFILE
Bitter, Sweet
STRENGTH

INGREDIENTS

  • 3 oz Rumchata
  • 0.5 oz rum
  • cold brew coffee
  • 2 dashes Allspice Dram
  • Grated Cinnamon, for garnish

INSTRUCTIONS

Step one

Add the Bacardi to a highball glass filled with cubed ice.

Step two

Fill the glass three-quarters of the way to the top with cold brew and stir with a barspoon.

Step three

Pour the RumChata on top of the coffee. Leave unmixed.

Step four

Garnish with two dashes of St. Elizabeth Allspice Dram and freshly grated cinnamon.

Contributed by Supercall

Mix It Up!

If you don’t like to make your own cold brew, make sure you get a good pre-bottled version like Stumptown or Wandering Bear.