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3 oz. cold-brew iced coffee, get the recipe here
1 oz. lime oleo saccharum, recipe follows
1 oz. Jamaican rum, Smith & Cross brand preferred
1 oz. mezcal, Del Maguey Vida de San Luis Del Rio preferred
Add all ingredients into a shaker with ice. Shake, then strain and pour over fresh ice.
For the lime oleo saccharum: Add the zest from five limes (be careful not to include the white pith) and one cup sugar to a bowl and stir. Cover and let sit for eight hours. Add two cups of boiling water slowly until the sugar dissolves. Strain into an airtight container, pressing on pieces of zest to extract as much liquid as possible. Stored in the fridge, the oleo saccharum will keep for one week.