At the 2013 Manhattan Cocktail Classic, Saveur magazine hosted an event called Mandarine Napoleons double buzz; coffee and cocktails. They made three cocktails combining the brandy liqueur with cold brewed coffee.
This tiki drink should have been served in a Pilsner glass with a garish umbrella and a more tropical fruit garnish.
I used the cold brew from Gordon street coffee in Glasgow because they roast their own beans every week but cold brewed coffee is easy to make at home.
1oz Appleton estate Rum
1oz Cold-brewed Coffee
1oz fresh banana purée
1oz Mandarine Napoleon
1oz Thai Coconut milk
Grated nutmeg and cinnamon
Add all ingredients to an ice filled shaker and shake vigorously. Strain into a Pilsner glass and fill with crushed ice. Swizzle and grate nutmeg and cinnamon on top before adding a fruit garnish and garish umbrella.