The ‘Margay’ is a small wild cat found in South America where good panela & rum are also found. So a tip of the hat to that part of the world … here is the recipe:
Coffee:
2 cups Cafe’ Bustello, ground espresso coffee
3 cups plus 1-1/2 shots filtered water
Tiny pinch of salt
2 Keurig (K-cups) of Starbucks Sumatra coffee made into 8 oz of strong coffee brew. You can substitute 8 oz of very strong coffee of your choice, just make sure it is good quality.
Heat water and salt to boiling. Remove from heat. Add ground coffee, stir, let steep for 10 minutes, then strain off using a coffee filter. This may take some time, don’t get in a hurry and don’t get any coffee grinds in the drip. Add the strong brewed coffee to the strained espresso coffee and set aside.
Sugars:
1 pound pure panela
1/2 cup organic sucanat sugar
1 tablespoon wild honey
Juice of 1/8 lemon
1 cup filtered water
Heat water to almost boiling. Add lemon juice and sugars. Reduce heat to medium and stir until sugars are dissolved. Do not bring to boil.
Alcohol:
12 oz neutral @ 69% abv
16 oz dark rum @ 61% (I used my 30 month old molasses & panela)
1 oz of pure vanilla extract
Combine the neutral, rum, and extract. Let stand while the coffee and sugar are cooling.
Once cooled to ambient, combine everything in a single pot. Make sure you stir it well. Transfer to container of your choice. This makes enough to fill a 1.75L glass bottle, plus a little left over to enjoy right away. Keep it in a dark place.
Enjoy!
