Devil’s Cup

Bartender Cocktails

Devil’s Cup


60ml Black Tot Finest Caribbean Rum 15ml Velvet Falernum (coconut infused) 50ml tonic water 60ml cold-brew coffee Garnish: Coconut chips

Method

Pour ingredients into a highball glass, stir together and fill with ice.

Garnish

Garnish with a few coconut chips on top, and enjoy!

 

How to make coconut infused Velvet Falernum

You can use Velvet Falernum without the coconut infusion, but it is tasty to do! There are two ways to make this at home.

Easy - infuse your velvet falernum with coconut chips or fresh coconut flesh for 24 hours. Strain off the coconut and you will get a very light coconut flavour in the Falernum.

Advanced - for a richer more complex coconut flavour, you’ll need to buy some coconut oil.

  • Melt the coconut oil in a pan, turn off the heat and then add the Velvet Falernum (one part coconut oil to five parts falernum) and 250ml of Black Tot Finest Caribbean.
  • Allow to cool, and put into a container and leave in the freezer over night. The oil will make a solid layer on top of the liquid which will not freeze because of the rum content.
  • Take the coconut layer off (you can reuse this in cooking) and the falernum left underneath will have a rich, coconut oil texture to it.
  • This will keep for a month or more thanks to the rum content!

About the bartender


Jon Lister

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