Rum Java Float with Spiced Rum
Make a very grownup treat with this Rum Java Float. Coffee, Rum and Orgeat Syrup makes for a delicious adult beverage!
I might have promised a new cocktail for today…and you might have thought it wasn’t going to happen but I never promised an early morning post! I had planned to do a Mojito type cocktail with lime sherbet (and I will soon) but the folks at Sugar Island Rum asked me if I would like to feature this Rum Java Float and I thought it sounded perfect for Father’s Day. A day to celebrate dad doesn’t mean there can’t be a bit of whimsy right?
This was, in a word, yummy. I’m not going to wax poetic as if this is the most sophisticated cocktail ever made and sometimes, the oft maligned ‘yummy’ really fits. It’s cold and sweet like a float should be but the combination of rum and coffee provides a great balance to that sweetness. After so many years of loving Irish Coffee I feel I’ve done a disservice to rum that I never combined coffee with rum in a cocktail before.
Orgeat Syrup is the only ingredient that might not be readily available in your bar; although it is easy to find at most liquor stores. Made with almonds, sugar and orange flower water, it adds a nice, albeit slight, almond taste to the mix. Do you have to run out and buy a bottle?
Not really. I love it but the shelf life is short and buying a whole bottle seems a waste if not making a giant batch of these. You can also make your own but if you want this cocktail for Father’s Day…uh oh, there’ s 2 week wait for it to have the flavors meld.
In lieu of having some available, I would honestly just add a touch of Amaretto if it’s available or even just a hint of almond extract. It’s a subtle addition and the drink won’t suffer if you don’t have any. It’s that rum and coffee that makes it…did I say YUMMY!
Sugar Island Spiced Rum was a nice addition to this cocktail and in my opinion what it’s best used for. It’s sweet and for some carries a harsh end note but if combined as a mixer those worked in it’s favor. I’m not one to typically used a spiced rum (and spiced usually means vanilla, which I don’t really think of as ‘spicy’). It would work well in a simple rum and coke too; one of my go to cocktails when I’m not in the mood to fuss AT ALL.
Make one for Dad this weekend. Or mom. Or you…it’s cold delicious and I repeat myself…YUMMY!
Rum Java Float
Ingredients
- 4 ounces dark rum
- 5 ounces coffee cold pressed
- 1 ounce Orgeat Syrup
- ½ cup Vanilla Ice Cream
- 2 ounces Sparkling Water chilled
- 1 Maraschino Cherries optional
Instructions
- Combine the rum, coffee and orgeat syrup in a cocktail shaker with ice and shake until very cold. Divide the mixture (with ice) into two glasses.
- Top with a scoop of ice cream and top with a bit of sparkling water and stir. Garnish with a cherry and serve!
Love rum! And coffee. I’ve put the two together in desserts plenty of times, but can’t recall making a drink that used both of them. But I will, I will. 🙂 This is indeed yummy. And delicious. Gotta stop letting the writing police tell us what words we can and can’t use. 🙂