Café Cabana Recipe
coconut rum, coffee liqueur, espresso, pineapple, brown sugar
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Ingredients
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Cocktail
Sweetener & Rimmer
Garnish & Ice
Method
Cocktail
Prepare espresso
Brew a fresh shot of espresso (about 1 oz) and let it cool slightly (30–60 seconds). If using cold-brew concentrate, measure the same volume and keep chilled.
Build the drink
Fill a cocktail shaker with the cracked ice or large ice cubes. Add 2 oz coconut rum, 1 oz coffee liqueur, 1.5 oz pineapple juice, 0.5 oz fresh lime juice and the 1 oz warm-ish espresso (it will cool quickly against the ice).
Shake
Shake vigorously for 12–15 seconds until the shaker is very cold and a fine, frothy head forms from the espresso. This emulsifies the espresso and creates a silky texture.
Strain & Serve
If you rimmed the glass with brown sugar (see next section), double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (or neat into a coupe). If serving over ice, use fresh large cubes to minimize dilution.
Sweetener & Rimmer
Make quick brown sugar rim (optional)
Place 1 tablespoon light brown sugar in a shallow dish. If the sugar is too coarse, stir it with 1 teaspoon hot water to moisten and break up clumps into a slightly tacky paste, then spread on the dish. Run a lime wedge around the glass rim and dip the rim into the brown sugar to coat. Let set while you prepare the cocktail.
Garnish & Finish
Garnish with a dehydrated pineapple wheel or a fresh pineapple wedge and, if desired, secure it with a toothpick and add a small mint sprig for aroma. Serve immediately.