Fidelito Recipe

Whip cream

Chill a small mixing bowl and whisk or beaters for a few minutes. Pour 2 oz heavy cream into the bowl, add 1 tsp powdered sugar if you prefer a slightly sweet top, then whisk or beat until soft peaks form. Do not overwhip — you want a light, pourable whipped cream that will sit on the coffee.

For Hot Preparation: Heat 2 oz water to near boiling (or steam milk if you prefer a creamier hot drink). Combine 6 oz Fidel & Co cold brew concentrate with 2 oz hot water to reach a hot coffee base (tasting should be strong but balanced).

For Iced Preparation: Fill a tall glass with large ice cubes. Pour 6 oz Fidel & Co cold brew concentrate over the ice and add 2 oz cold water if desired to loosen the concentrate.

Measure and add spirits: Add 1.5 oz dark rum and 0.75 oz Licor 43 into the hot or iced coffee base. Stir gently to combine (use a bar spoon for iced, and stir to integrate for hot).

Add bitters: Add 3 dashes of chocolate bitters on top of the mixed coffee and spirits. Stir once gently to distribute the bitters without flattening the drink.

Top: Spoon or gently pour the whipped heavy cream over the back of a spoon onto the surface of the coffee so it floats as a cream layer (both hot and iced versions). Aim for roughly 1/2–3/4 inch of cream on top.

Garnish: Lightly grate dark chocolate over the whipped cream or dust with a small pinch of cocoa powder. Optionally place 2–3 whole coffee beans on top for presentation.

Serve immediately with a small spoon. If iced, provide a straw for stirring if the guest prefers to mix the cream in; if hot, warn that the glass will be warm.