The 46, from Hilltop Kitchen in Tacoma, Washington, is the cocktail equivalent of a breakfast of fresh coffee and banana bread. It’s one of our favorite ways to show off a high-quality banana liqueur, like those made by Giffard or Tempus Fugit.
The recipe, as printed in Imbibe magazine, calls for cold-brew coffee. You can get the stuff pre-bottled from your favorite coffee joint, or you can just do what we do and use whatever’s left over in your french press from your morning coffee.
- 1½ parts Aged rum
- ½ part Banana liqueur
- ½ part Crème de cacao
- 1 part Cold-brewed Coffee
Shake all ingredients with ice and strain into a chilled, small glass. Garnish with a banana slice (spray with lemon or lime juice to keep it from browning), or leave ungarnished.
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- Three Ways: Coffee Cocktails from Imbibe magazine