Coffee Cocktails

Created by the Lucas Smith (shown below with our wholesale director, Jerod Thurber), Spirits Director at Baytown Wine and Spirits, these two tasty cocktails feature both coffee and rum from the Oaxacan region of Mexico. 

The coffee, grown by Dionisia Dominguez and her family, has been cold brewed overnight using our Steeped Overnight Cold Brew recipe. Dõna Dionisia is part of a group of female coffee growers focused on producing high quality coffee as well as maintaining their Zapotec heritage.

The rum in these recipes is also from the Oaxaca region, close in proximity to Dionisia’s coffee farm.  Run by the Krassel family, Alambique Serrano produces an organic rum using 100% organic cane sugar grown and distilled on their farm. 

Together, these two outstanding products create super flavorful, fun cocktails perfect for your holiday season. We hope you enjoy them! 

Don’t forget to check out our cold brew recipe online to make sure you have plenty of cold brew in-house for these drinks. 

Dominguez con Krassel

 3 oz. cold brewed Joe Bean Dionisia Dominguez Mexico Coffee

 1 oz. Alambique Serrano Cartier 30 Rum

0.25 oz. mango liqueur (ie: Giffard Mangue)

0.5 oz. fresh squeezed lime juice

3 dashes of Angostura bitters

Add all ingredients to a shaker with roughly 8 ounces of ice, shake for about 20 seconds. Pour into a chilled Collins glass and top with more ice to fill.

Sierra Noche

2.5 oz. cold brewed Joe Bean Dionisia Dominguez Oaxacan Coffee

 1.5 oz. Alambique Serrano Tres Anos Rum

0.5 oz. Fernet Vallet

0.25 oz. cinnamon syrup

(Optional) add 5 dashes of Fee Brothers Fee Foam, for crema-style head

Add all ingredients to a shaker with ice, shake for about 20 seconds. 

Strain into a chilled coupe glass.