Hey There!

For inspiration for this week's post we visited newly opened, black owned rum distillery Striped Lion in Woodury, NJ. This family owned & operated distillery opened its doors in December 2020 and offers tours and tastings daily. They offer six varieties of rum including cocoa, cinnamon and citrus but we were pleasantly surprised by the Rum Collector's Reserve which is a blend of 4-10 year old aged rum from Dominican Republic, Jamaica, Panama, and the United States. We decided to pair this with Bailey's liqueur and espresso for another variation of the espresso martini.  We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

To Find Striped Lion Rum or Book a Reservation: Visit the website

This makes 2 drinks! Let's get started!

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Here's what you need:

For Garnish
1 Cup Granulated Sugar
Baking Sheet & Silicon Mat or Wax Paper

For Drink
3 oz. Rum  (we used Striped Lion)
1.5 oz. Bailey's Salted Caramel
1.5 oz. Espresso
1/2 oz. Caramel Syrup
1 Dash Nutmeg
1 Dash Cinnamon
Ice
 

You will also need 2 martini glasses / coup glasses, hawthorne strainer, shaker cup, small pot and spoon.

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Let's Make the Garnish!

1. In small pot over medium heat, add 1 cup of sugar.

2. Stir frequently until it has completely melted into caramel.

3. Remove from heat and let cool slightly.

4. Using spoon, drizzle caramel into desired shapes onto baking sheet.

5. Let cool completely before removing from sheet (5-10 minutes or so).  

Note: video of this process is loaded on instagram

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Let's Make the Drink!

1. In your shaker cup add:

   • Ice

   • Espresso (3/4 oz.)

   • Cinnamon & Nutmeg (1 dash each)

   • Caramel Syrup (1/4 oz.)

   • Bailey's Salted Caramel Liqueur (3/4 oz.)

   • Rum (1.5 oz)

2. Shake for 30 seconds or so until chilled.

3. Strain between both martini/coup glasses.

4. Garnish with your spun sugar/caramel candy.

5. Enjoy!

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“The powers of a man’s mind are directly proportional to the quantity of coffee he drinks.”
-Sir James MacKintosh