RECIPE: Kō Hana Spiced Talventi

Between its vanilla cream and dark chocolate, this delicious drink makes the perfect dessert or night cap.

Recipe courtesy of Dave Newman of Pint and Jigger

| Ingredients |

  • 2oz Kō Hana Rum

  • 1oz Campari

  • 1/4 Teaspoon Cayenne Pepper

  • 1/4 Teaspoon Cinnamon

  • 4oz 72-Hour House-made Cold Brew Coffee

| Preparation | Stir and strain and pour into  a chilled coupe glass.   Top with House Vanilla Cream and garnish with grated dark chocolate.  (Hawaiian if can, we love Manoa Chocolate to keep it local)

To make 72 hour cold brew coffee, we batch 4 lbs. of single origin medium roast beans from Guatemala, 1 lb. of espresso and 4 gallons of water. Store this combination at 36-38 Fahrenheit for 72 hours. Use undiluted.  

Pour 8oz of heavy whipping cream into a 16oz mason jar. Add 5 teaspoons of sugar and two peeled and separated vanilla beans, cover and shake vigorously for 45 seconds.  Can store for up to 5 days.  Shake as needed. Goal is to develop a cream that sits on top of the cocktail, but with each sip some is pulled off the bottom layer.

Nicole Newman