Conquistadora

By akselden

Ingredients

• 1/2 ounce coffee-infused Demerara white rum
• 1 1/2 ounces Zacapa rum
• 1 ounce Oloroso sherry
• 1/2 ounce Kalani coconut liqueur

Preparation

Step 1

Stir over ice and strain into a cocktail glass. Garnish with an orange twist.
Infuse 1 cup of coarsely ground coffee in 750 ml of rum for three hours. Strain, discarding the coffee.