- 1 ounce Railean Spiced Rum
- ½ ounce Combier (can substitute Cointreau)
- ½ ounce St-Germain
- 1 ounce cold-brew coffee concentrate*
- Luxardo cherry
- Orange twist
- ½ cup coffee, ground for a French press (about 110 g)
- 2 cups cold water
Combine ingredients in a mixing glass over ice cubes; stir to chill and dilute. Strain into a stemmed cocktail glass. Add a Luxardo cherry and garnish with an orange twist.
Let the coffee grounds steep in the water in the refrigerator, for at least 12 and up to 24 hours. Strain using a French press.
*You can use locally made Caphin Black (available in Central Market and Phoenicia Specialty Foods) or you can make your own