Monday Funday #16: Iced Tiki Coffee! |

Well hello and welcome back to another very special Monday at The Woman At The Bar!

This week, we decided to take two of the things we love the most, coffee and tiki drinks, mash ’em up, and see if together they created a supergroup or a total flop.

Given the title of this post, do you want to guess how it turned out?

Coffee, man. That stuff is delicious. But when you think of adult coffee beverages, you tend to think of cold weather and hot drinks. But not any more!

Bottom line: we see no reason that coffee’s iced brethren can’t be useful for a summer cocktail, don’t you think? Now combine that frosty goodness with some of the essential flavors found in tiki drinks, and you’ve got yourself a recipe for success.

So without further ado, lets get down to business with the Iced Tiki Coffee!

For the drink, you will need:

1 standard cup of coffee (approx. 6 oz), chilled
1 oz spiced rum
1 oz milk (whatever you use in your regular coffee: half & half, milk, soy, almond etc)
1/2 oz Kahlua
1/2 oz Grand Marnier
1/4 oz Falernum
1/4 oz Malibu Coconut Liqueur
ground cinnamon, for garnish

Gather all of your ingredients plus your jiggers, bar spoon, bar glass, and tall serving glass.

First, make your cup of coffee. If you want to cold brew a batch, go for it, or if you want to use a cheat code and make it on the quick, just brew a cup of coffee, and place the mug in a small bowl filled with some ice and cold water (do not put ice directly in the coffee, we do not want to dilute it).

Once your coffee is ready to go, transfer it to your bar glass.

Measure out your 1 oz of milk/soy/almond, and add it to the coffee.

Now add your 1 oz spiced rum.

Follow that up with your 1/2 oz each of Kahlua and Grand Marnier.

Now top it off with 1/4 oz each of Falernum and coconut liqueur (keep to these measurements, too much of either of these will overpower the flavors in the drink).