Volume II

The Dominicana

For the small hours

For the small hours, and what they ask of you

Historical context

This drink has no canonical history. The Club's version was proposed by The Archaeologist, who encountered a version of it in a coastal city in the Dominican Republic during a period he describes only as "one of the interesting months."

Secretary's note: "I found the original version of this at two in the morning in a place I had no business being. The man who made it didn't speak English and I didn't speak enough of his language to ask what was in it. I watched him make it twice. Then I went back and watched a third time. That's the recipe. The fourth time I went back was for different reasons." — The Archaeologist.

Ingredients

  • 1½ oz

    Aged Dominican rum

    Lightly aged, sugarcane-forward, clean and sweet, produced in the Cibao Valley where limestone-filtered river water produces a distillate of uncommon purity.

  • ½ oz

    Cold brew coffee concentrate

    Dark-roasted single-origin Dominican coffee, steeped eighteen hours at room temperature, strained through cloth.

  • ½ oz

    Kahlúa

    He who insists on quality everywhere else makes an exception here. The Kahlúa is not a compromise. It is a decision.

  • ¼ oz

    Demerara syrup

  • 1

    Whole egg white

Optional

A small pour of Dominican cacao liqueur — produced by a family operation from cacao beans fermented, dried, and processed steps from where they were grown.

Method

  1. Dry shake everything together for twenty seconds.

  2. Add ice. Shake hard for another thirty seconds.

  3. Double strain into a chilled coupe.

  4. The foam should arrive white and smooth, the liquid beneath it dark as the hour.

  5. Garnish with three coffee beans arranged on the foam — representing health, wealth, and happiness.

GlasswareChilled coupe
GarnishThree coffee beans arranged on the foam.
VolumeVolume II of the Compendium
The Secretary's note

"I found the original version of this at two in the morning in a place I had no business being. The man who made it didn't speak English and I didn't speak enough of his language to ask what was in it. I watched him make it twice. Then I went back and watched a third time. That's the recipe. The fourth time I went back was for different reasons." — The Archaeologist.