Recipe of Black pearl

Ingredients

• For 1 drink (about 100 ml, in a 150 to 200 ml glass):
• 50 ml dark or aged rum at 40% ABV (sugarcane rum, not white rum)
• 50 ml coffee liqueur at 16 to 20% ABV (Kahlúa or similar)
• Ice cubes, to fill the mixing glass
• Ice and water, to chill the glass
• To garnish (optional):
• 1 maraschino cherry
• 1 orange twist or thin slice
• 3 coffee beans, to sprinkle on top
• Creamy version (optional): 20 ml well-chilled cream

Directions

1. 1

   Chill the glass: fill it with ice and water and leave it while you prepare the rest (10 minutes in the freezer is enough).

2. 2

   Fill the mixing glass with ice to about three quarters.

3. 3

   Pour the 50 ml of coffee liqueur and then the 50 ml of dark rum over the ice.

4. 4

   Stir with a bar spoon for 15 to 20 seconds, without shaking, until the glass fogs up on the outside.

5. 5

   Tip the ice and water out of the serving glass and strain the mixture through a fine strainer, so no crushed ice gets in.

6. 6

   If you prefer it on the rocks, serve it in an old fashioned glass over one large cube instead of straining it.

7. 7

   Garnish with the maraschino cherry, the orange twist or the coffee beans.

8. 8

   For the creamy version, add the 20 ml of chilled cream at the end and serve it without stirring, so the white layer stays on top.

9. 9

   Drink it within the first 10 minutes: as time passes the ice keeps diluting it and the drink loses body.