Queens Quay

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I recently attended a tasting hosted by @djrobinjames and @appletonestate at @chubbysjamaican, and they had us drop coffee beans into our Glencairns. The oils infused so beautifully into the rum I knew I had to make a habit of it.

For this build, I used Appleton 8 for its wonderfully high esters, with @eldoradorums’ Port Mourant adding depth, tannic structure, and those gorgeous dark fruits. The higher ABV from the Port Mourant, paired with a high-quality Canadian maple syrup, lets me dilute the drink without losing even a hint of flavour.

The oils from the coffee beans also mellow out the heat, leaving you with a remarkably smooth - and dangerously easy sipper.

Drink: Queens Quay

1 ½ oz Appleton 8 Year

½ El Dorado Port Mourant

1 scant barspoon Dark Maple Syrup (I got mine at @tamarack_farms)

10 Coffee Beans (Dark Roast)

Anweisungen

Add the coffee beans and spirits to a yarai. Then add the Maple Syrup, stir with ice and strained. Served Sazerac style in a chilled rocks glass. No Garnish.