The Casanova Recipe

Combine 2 cups cooled strong brewed coffee, 0.5 cup brown sugar and 0.5 cup granulated sugar in a saucepan over medium heat. Stir until sugars dissolve completely and the mixture is just warmed through (do not boil). Remove from heat and let cool to room temperature.

Once cooled, stir in 1 cup dark rum (or neutral spirit) and 1 tsp vanilla extract. Transfer to a clean bottle or jar, seal, and refrigerate. The liqueur can be used immediately but tastes better after resting for 24 hours. Yields roughly 10 ounces.

Pour cooled brewed coffee into an ice cube tray and freeze for at least 6 hours or until solid. Use one large coffee ice cube per cocktail to chill without diluting.

Chill glass

Place an Old Fashioned glass or rocks tumbler in the freezer for a few minutes, or fill with ice water to chill while you prepare the cocktail.

Add 2 oz 360 Double Chocolate Vodka, 0.75 oz Frangelico, 0.5 oz DeKuyper Crème de Cocoa and 1 oz house-made coffee liqueur into a mixing glass filled with fresh ice.

Stir the mixture briskly with a bar spoon for about 20-30 seconds until well chilled and slightly diluted (this integrates the liqueurs and smooths the texture).

Dump the ice or water from the chilled serving glass. Place one coffee ice cube into the glass, then strain the stirred cocktail over the coffee cube.

Optional: Garnish with a light dusting of freshly grated dark chocolate and/or a single whole hazelnut or coffee bean on the rim or floating on top.

Serve immediately. As the coffee ice cube melts it will deepen the coffee flavor without overly diluting the chocolate-hazelnut profile.