This drink was created for Mixology Monday CVI the theme for which is “Spring Break." The full post for that can be found here.

I prefer to make cold coffee cocktails with cold brewed coffee. This cocktail will work with whatever coffee syrup you like to use for cold coffee. I used a DIY syrup using Starbucks Sumatra. With the Sun and Snow, you have the flavors of coffee, coconut and vanilla with a hint of cinnamon and a touch of smokey spice from the chipotle. Take it easy with the agave, unless you like it sweet. Here then is the recipe:

Sun and Snow

• 2 oz. Cold brewed coffee syrup – undiluted
• 2 oz. Water
• 1 oz. Kalani Coconut Liqueur
• 1 oz. Licor 43
• 3/4 oz. Cream
• 1 dash Agave syrup
• 1 pinch Cinnamon
• 1 pinch Chipotle powder

1. Chill a cocktail glass with ice and water
2. Combine all ingredients in a shaker with ice and shake to chill and froth the cream – about 20-30 seconds
3. Double strain in to the chilled cocktail glass
4. Try not to get sunburned

Cold Brewed Coffee Syrup

• 3 1/2 cups coarsely ground coffee
• 5 cups water

1. Combine coffee and water in a container stir well and let sit for 12 hours at room temperature.
2. Strain, first through a fine mesh filter, then through a paper filter
3. Keeps refrigerated for 1-2 weeks

Cheers!