1 3/4 ounces Mount Gay Rum
1 ounce of very strongly brewed coffee
3/4 ounce of coffee syrup
1 ounce of chocolate mint milk
1 ounce of whole egg (including yolk, raw & scrambled)
2 cups organic evaporated cane sugar
¼ lb coffee (Scott used Blue Bottle’s Three Africans)
Chocolate mint milk
1 bunch chocolate mint
1 quart organic whole milk
For the coffee syrup
Grind ¼ lb of coffee in a rough to medium grind and set aside. Put two cups of organic evaporated cane sugar in a hot pan with 1 ounce of water, until it starts to burn and caramelize. Then add one cup of water and whisk together. Bring to a boil and let boil for 5 minutes. Add the coffee grounds into the boiling syrup, and lower the heat slightly, still keeping it bubbling. Steep grounds in syrup for 5-7 minutes. Skim any foam off the top. Strain liquid using a chinoise or cheesecloth. Cool and bottle the syrup.
For the chocolate mint milk
Pick mint leaves off of the stem. Shock the mint by placing it in boiling water for only 15- 30 seconds. After straining the mint from the water (which makes an excellent tea, so don’t discard) immediately put it in an ice bath to halt the mint from cooking. Add mint to one quart milk in a sauce pan. Warm the milk to steep the mint for about 5 minutes. Then put everything in a blender for over a minute until mint is thoroughly mixed. Strain the milk. After cooling bottle and refrigerate.
To make the drink
Pour all ingredients in a mixing glass over ice. Shake and strain into a cocktail glass. Garnish with shaved dark chocolate (over 50% cacao). If batching the drink you can also use a blender, with about ½ cup of ice per drink.