This dazzling cocktail has subtle Caribbean nuances, courtesy of co-owner Christina Veira’s Jamaican background.
Bar Mordecai's Daybreak in Trelawny
Ingredients
Cacao Syrup
- 1 pkg Jamaican Tea Chocolate 3 balls & 1 cinnamon stick
- 30 g mauby bark
- 30 g sarsaparilla bark
- 1 kg demerara sugar
- 1 kg water
Cocktail
- 2 oz Pike Creek Double Barreled Canadian Whisky
- 1 oz blood orange
- 0.75 oz Cafe Maderas cold brew
- 0.5 oz Cacao syrup
- 0.25 oz honey syrup 3:1
- 0.25 oz Evangelista Punch Abruzzo
Garnish
- 1 blood orange wheel
Instructions
Cacao Syrup
- Combine all elements of syrup. Bring just to a boil and reduce heat to a simmer. Simmer for 15 minutes.
Cocktail
- Combine ingredients in a cocktail shaker. Shake vigorously over cold draft or similar ice for 10 seconds.
- Strain into crushed-iced filled tulip glass (or snifter)
- Garnish with blood orange wheels.
Notes
If syrup isn’t accessible, use 0.75 oz of honey syrup and add 4-5 dashes of your favourite coffee/cacao bitters.
