Built · Irish coffee glass
GarnishGrated orange zest and cinnamon
Built · Irish coffee glass
St. John Frizell, Fort Defiance, Brooklyn
Koffie van Brunt cocktail recipe
What goes in it
- 1 oz
- 0.5 ozCherry Heering
Bottle · Cherry Heering
- 0.75 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 5 ozHot water
- 1 ozEspresso
- 2 ozHeavy cream
Method · Built
- 1Warm the rum, cherry liqueur and syrup in a small tin set in a mug of boiling water, then empty the mug and pour the mixture in.
- 2Add the hot water and the espresso.
- 3Lightly shake the cream until thick but pourable, float it on top and finish with grated orange zest and cinnamon.
- Glass
- Irish coffee glass
- Serve
- Hot
- Garnish
- Grated orange zest and cinnamon
Prep ahead
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Koffie van Brunt
Koffie van Brunt is a cocktail made with aged rum, cherry heering and simple syrup (1:1), created by St. John Frizell at Fort Defiance.
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