1/2 oz Smith & Cross Rum
3/4 oz Lemon Juice
1/2 oz Allen's Coffee Brandy (Kahlua)
1/2 oz Simple Syrup
Shake with ice and strain into a cocktail glass.
After the Iron Ranger served at Tales of the Cocktail 2014, I turned to my stack of recipe cards from 2014 Boston Thirst's Maine-Portland Pop-up Event. There, I spotted the Coffee DTO from Portland's Hunt & Alpine Club. Their Daiquiri Time Out variation reminded me a lot of a Mr. Bali Hai without the pineapple juice, so I was definitely intrigued. Moreover, our Mr. Bali Hai at Russell House Tavern also utilized a 3:1 split of rums with 3 parts dark Cruzan Blackstrap to a similar 1 part Smith & Cross. To make the drink truly Maine, I would have needed Allen's Coffee Brandy (or perhaps Somerville as well since it is made down the hill from me in East Somerville); though I have an Allen's winter cap from Hunt & Alpine's table at the event, I needed that night to utilize another coffee liqueur for this #DTO.