This recipe was created as a result of a coffee cocktail competition among students at the Florida International University Chaplin School of Hospitality & Tourism Management. Congratulations to the winning student, Zara Rudolph. Zara is currently a graduate student at the Champlin School of Hospitality and Tourism Management, studying her passion for food and beverage.

INGREDIENTS

2 oz Bacardi Spiced Rum
2 oz La Reserva De !TIERRA! Selection coffee
2 oz Marshmallow syrup
3.5 oz (1 bar) Dark chocolate
1 sleeve Graham crackers
2 oz Half & half

EQUIPMENT

Rocks glass
Glass mixing cup
Strainer
Stirring spoon
Frother
Carafe
Grater

PREPARATION

Step 1: Take a rocks glass, rim half the glass in marshmallow syrup and crushed graham crackers.

Step 2: Prepare the coffee and allow it to cool.

Step 3: In a glass mixing cup, add Bacardi spiced rum, coffee, and 1 oz of marshmallow syrup.

Step 4: Stir for 20 to 30 seconds.

Step 5: Strain the cocktail into the rimmed rocks glass, with or without an ice cube in the glass, depending on preference.

Step 6: To a carafe, add the half & half and 1 oz of marshmallow syrup. Use the frother for 30 seconds or until foamy.

Step 7: Pour the marshmallow foam to cover the top of the drink.

Step 8: Garnish with shaved chocolate.

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COLLECTIONS

COFFEE

COFFEE MACHINES

ACCESSORIES

Campfire Cooler Coffeetail

INGREDIENTS

EQUIPMENT