L Rum Recipe

Make syrup

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Add 2 cinnamon sticks and 6 whole cloves. Stir until sugar dissolves, bring to a gentle simmer, and let simmer 5 minutes to infuse. Remove from heat and allow to steep for 15–20 minutes for stronger flavor.

Strain the syrup through a fine mesh sieve to remove cinnamon sticks and cloves. Transfer syrup to a clean jar or bottle and let cool to room temperature before using. Syrup will keep refrigerated up to 2 weeks.

Prepare glass

If serving on the rocks, fill an old-fashioned glass with ice. If serving neat or up, chill a coupe or martini glass in the freezer.

Measure ingredients

In a cocktail shaker, add 2 oz dark rum, 1 oz Kahlúa, 0.5 oz banana liqueur, and 1 oz cooled espresso or strong coffee. Add 0.5 oz (approximately) of the prepared cinnamon-clove syrup. Adjust syrup amount to taste (start with 0.5 oz for subtle spice, up to 1 oz for sweeter/spicier profile).

Shake

Add a handful of ice to the shaker, secure the lid, and shake vigorously for 10–15 seconds until well chilled and slightly frothy from the espresso.

Strain and serve

Double-strain the cocktail into the prepared glass (over fresh ice if serving rocks). If serving up, fine-strain into the chilled coupe.

Garnish with a light dusting of ground cinnamon or lay a cinnamon stick across the glass. Add a banana slice or twist on the rim. Serve immediately.