A breathtaking, gourmet 3-layered coffee cocktail that brings together the tropics and modern specialty cafe culture. Featuring a vibrant strawberry-rum base, a creamy coconut-vanilla milk center, and a rich espresso float, this drink is as stunning to look at as it is delicious to sip.
Flavor Profile:
- Taste: Fruity, creamy, rich, and lightly sweet with bold coffee undertones.
- Mouthfeel: Silky, refreshing, and velvety.
- Best Served In: Tall Ribbed Tumbler or Highball Glass.
Ingredients:
Bottom Layer (Ruby Base):
- 20 ml Premium Strawberry Syrup
- 25 ml White Rum (e.g., Bacardí Superior)
Middle Layer (Coconut Cloud):
- 25 ml Malibu Coconut Rum Liqueur
- 5 ml (1 tsp) Pineapple Syrup
- 2–3 Drops Pure Vanilla Extract
- 80 ml Chilled Whole Milk (or Coconut Milk)
Top Layer (Espresso Crown):
- 30 ml (1 Shot) Freshly Extracted Espresso (or Cold Brew)
- Solid Ice Cubes
Step-by-Step Instructions:
- Build the Base: In the bottom of your tall glass, stir together the strawberry syrup and white rum until a dense, vibrant red pool forms.
- Pack with Ice: Gently fill the glass to the very top with solid ice cubes.
- Pour the Cloud Layer: In a small cup, whisk together the milk, Malibu, pineapple syrup, and vanilla drops. Slowly pour this mixture over the ice. It will float gracefully above the red layer.
- Float the Espresso: Hold the back of a bar spoon just above the ice surface and gently pour the fresh espresso shot over the spoon. It will float effortlessly on top.
- Garnish & Serve: Garnish with a fresh strawberry on the rim and serve with a glass straw. (Photograph first, then stir and enjoy!)