Buenaventura Recipe

Sweeten the coffee

In a small saucepan or microwave-safe bowl, warm 2 tablespoons of the cold-brew concentrate (or 2 tablespoons water if concentrate is very strong) with the demerara sugar until the sugar dissolves and forms a thin syrup, about 1–2 minutes. Stir in the vanilla extract and orange zest. Allow to cool slightly.

Combine milks and spirits

In a large measuring cup or cocktail shaker, pour 2 cups cold-brew coffee concentrate, 1 cup whole milk, and 1/2 cup evaporated milk. Add the dark rum (3 tbs) and orange liqueur (1 tbs).

Incorporate the syrup

Add the cooled demerara-vanilla-orange syrup to the milk-coffee-spirit mixture. Stir or shake vigorously for 15–20 seconds until the mixture is homogenous and slightly frothy. Taste and adjust sweetness or spirits: add up to 1 tbs more demerara or 1 tbs more liqueur if desired.

Serve over ice

Fill two serving glasses with the ice cubes (about 1/2 cup ice per glass). Divide the Buenaventura mixture between the glasses. If using a shaker, strain into glasses to avoid large ice shards from the shaker.

Express an orange twist over each glass by pinching peel to release oils, then drop the twist onto the drink or rest an orange wheel on the rim.

Lightly dust each drink with a pinch (about 1/8–1/4 tsp) of ground cinnamon or nutmeg and sprinkle the grated dark chocolate on top for aroma and a slight bitter counterpoint.

Serve immediately with a short stirring spoon or straw so drinkers can integrate any settled creaminess before sipping.