The Boulevardier, with a rum and coffee twist
- 30ml Rum (we use El Dorado 5)
- 20ml Mr Black cold pressed coffee liqueur
- 15ml Campari
- 10ml sweet vermouth
- Cost to make: c£2.63
- Sell at: £8-£12
- Time: 2 minutes
- Build the cocktail in a stirring glass (cheapest ingredients first)
- Fill with ice
- Stir for 15 seconds
- Strain into a chilled cocktail glass
- Express the oils from orange zest
- Garnish with an orange zest twist
Why does it work?
Traditionally the Boulevardier is made with bourbon, sweet vermouth, campari and is closely related to a negroni.
Dark rum is gaining interest amongst consumers again, while coffee has already piqued their interest. The finished drink is a delicate balance of coffee and rum, with a sweet/bitter finish that comes from the vermouth and campari.
It’s not challenging on the palate and is simple to make.
Dublin Irish coffee
- 60ml cold brewed coffee
- 60ml stout
- 45ml Irish whiskey
- 22ml sugar syrup (1:1 ratio)
- 15ml heavy cream
- Cinnamon powder
- Mix the coffee, stout, whiskey and syrup in a highball glass
- Fill with ice
- Pour the cream gently into the glass so it creates a ribbon effect
- Dust the top with cinnamon
Classic White Russian
- 1 part coffee liqueur
- 2 parts vodka
- 1 part heavy cream
- Fill a tumbler with ice
- Add the coffee liqueur, vodka and then layer with the cream
- TIP: pour the cream over the back of your bar spoon to ensure an even spread
- Use milk, skimmed milk or soy milk for a low calorie version
See our Complete Guide to Coffee in the 25 July issue of the Morning Advertiser. Subscribe here.