In a heatproof glass, stir the coffee and sugar until the sugar dissolves. Stir in both rums. Add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated Mexican chocolate and grated orange zest.
Food & Wine
Simmer the first three ingredients in 4 cups of water for 20 minutes. Strain into a liquid measuring cup, then add an equal amount of sugar to make a 1:1 syrup. Stir until dissolved.
For each drink, fill a 9-oz mug with boiling water. In a separate glass, combine 1/2 oz. masala tea syrup with the rye, cognac, rum, and milk. When the mug is hot, discard the water, pour the contents of the glass into the bug, and top with more boiling water. Garnish with freshly grated cinnamon and nutmeg.
Sugar House Detroit, via Spirit Magazine
Stir ingredients with ice, garnish with twist.
Jamie Boudreau, spiritsandcocktails.com
Combine, stir, and strain.
Mash up, make balls, dry on waxed paper, roll in powdered sugar. Undiluted frozen tangerine juice concentrate can be used instead of rum (without cocoa).
Rinse mug with boiling water to heat. Place first five ingredients in the bottom of the mug, and add the rum. Fill the remainder of the mug with boiling water, and add the teaspoon of butter.
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