From Where To Where
Makes 1 cocktail
| ½ cup | brewed coffee |
| ½ cup | Demerara sugar |
| 1 oz. | Smith & Cross rum |
| ½ oz. | Corazón Blanco tequila |
| ½ oz. | Banhez mezcal |
| ¼ oz. | grenadine (Lost Lake uses a hibiscus version from local producer Appel’s Cordials) |
| ¼ oz. | Falernum (available at Lost Lake and Binny’s) |
| ¾ oz. | lime juice |
| 2 | dashes absinthe |
1 Combine coffee and Demerara sugar in a pot and stir over medium heat until all the crystals dissolve, then let cool. (You’ll end up with ¾ cup syrup, so there will be plenty left to make this cocktail again. You can also skip this step and buy premade syrup at Lost Lake.)
2 Combine ¼ ounce syrup with remaining ingredients in a tall glass, along with 1 cup crushed ice. Take a long spoon and swizzle for a few seconds, then add more crushed ice and repeat. Top with more crushed ice and garnish tropically (think cinnamon sticks and edible flowers).