Koffie Oranje

PH factor: 9.5

Recipe

Ingredients:

Cocktail

o 1 ½ ounces Mount Gay XO

rum

o ½ ounce Pierre Farrand Dry

Curaçao

o 8 ounces strong hot coffee

Garnish

o cream, lightly whipped with

a dash of orange extract

o Hella Orange bitters and

allspice.

Method:

1. Combine cocktail

ingredients in a cup or mug.

2. Gently top with whipped

cream.

3. Garnish with bitters and

ground allspice.

Remarks:

Not as sweet as you’d expect,

thanks to the bitters and spice.

The combination of coffee and

orange liqueur is a happy one.

. . .