Taste the Cinna-Coco Colada, where the warm spices of Mount Gay Black Barrel meet Caribbean cool — Mount Gay Black Barrel stirred with coconut, spice, and a hint of surprise.
Ingredients
- 2 oz Black Barrel
- 1.5 oz Almond Milk
- 0.5 oz Coconut Cinnamon Syrup
- 0.5 oz Lemon Juice
- 1 Lemon wheel
- 2 Dashes of Angostura bitters
- 5 Sticks of Cinnamon
- 0.5 Cup of Dried coconut chips
- To make the syrup, place equal parts Demarara sugar to water.
- Bring to boil then turn off.
- Add the dried coconut chips and the cinnamon sticks. Let steep for 10 minutes, strain and cool.
- In a mixing tin, add Black Barrel, almond milk, the coconut cinnamon syrup, and lemon juice.
- Then ice and shake.
- Strain over crushed ice in a tall glass and garnish with Angostura bitters, lemon wheel and fresh grated cinnamon.
Robust & Bold
Black Barrel
Rich, complex, yet smooth and round. Crafted from a blend of intense & aromatic rums and finished in deeply charred bourbon casks.
Learn More
