Matthew Kelly / Supercall

Rum • Sweet
Café Con Ron

The name of this cocktail literally translates to coffee and rum. And while that’s exactly what goes into this breakfast sipper, the resulting cocktail is much greater than its parts. Instead of using just one type of rum, this coffee cocktail layers two different rums on top of each other. At the base there’s a delightfully heady shot of Bacardi Gran Reserva 8 Year, a vanilla-rich dark rum. And on top there’s a hefty float of creamy RumChata, which gives this cocktail its creamy, spiced edge. Similar to an iced latte but much more decadent (and boozy), it’s our new brunch go-to.

The Essentials

cold brew coffee
Bar Spoon
The Details
Contributed by


3 oz Rumchata
0.5 oz rum
cold brew coffee
2 dashes Allspice Dram
Grated Cinnamon, for garnish


  • Add the Bacardi to a highball glass filled with cubed ice.
  • Fill the glass three-quarters of the way to the top with cold brew and stir with a barspoon.
  • Pour the RumChata on top of the coffee. Leave unmixed.
  • Garnish with two dashes of St. Elizabeth Allspice Dram and freshly grated cinnamon.