KOPI Coffee Flavored Rum

KOPI Coffee Flavored Rum

KOPI Rum starts off with a bold Rum flavor. After your first sip you pause, your palate begins to wonder and then the coffee flavor hits you and lingers at the back of your tongue until you take another sip.

Unlike many spirits with coffee flavoring, KOPI based on a real, honest to goodness, full-flavored, sipping Rum that we make from scratch right here in Gardiner, Maine. We use coffee that is custom roasted, just for us, right down the road at Shipwreck Coffee Company, and we usually go pick it up the same day we use it here at the distillery.

Wannabe Mixologist

Master Mixologist

COFFEE MARTINI
KOPI Coffee Martini

by Dan Davis, Sebago Lake Distillery

  • 3 oz KOPI Coffee Flavored Rum
  • 1/2 oz Baileys Irish Cream
  • 1/2 oz RumChata
  1. Shake ingredients on ice
  2. Strain into a cocktail glass

SLD Co-founder Allen T. came up with this one.  I think he was on a boat.  Or maybe he was just swaying back and forth and listing to one side.

ALEXANDER
KOPI Alexander

by Dan Davis, Sebago Lake Distillery

  • 1 1/2 oz KOPI Coffee Flavored Rum
  • 1 oz Crème de Cacao
  • 1 oz heavy cream
  1. Shake ingredients on ice
  2. Strain into an up glass or serve on the rocks
  3. Add a whisper of fresh grated nutmeg just before serving

Always look to the classics for inspiration.  Skip the cup of coffee and have one of these after dinner instead.  Guaranteed to not keep you up all night.

COFFEE CAKE
KOPI Coffee Cake

by Mark Doody of Cushnoc Brewing

  • 2 oz KOPI Coffee Flavored Rum
  • 1 tbsp brown sugar simple syrup
  • 3 dashes coffee pecan bitters
  1. Shake on ice
  2. Strain into an up glass

The garnish is a lollipop made with chocolate ganache.  Pipe ganache onto parchment paper and push bamboo skewer and pecan into ganache, let cool.

This makes a great swizzle stick that changes the flavor of the cocktail slightly as you drink it.  You’ll never go back to a plastic straw.

ORANGE
Orange KOPI Latte

by Leah Sampson of The Maine House

  • 1 oz KOPI Coffee Flavored Rum
  • 1 oz Gran Marnier
  • 1 1/2 oz RumChata
  • 1 dash coffee-pecan bitters
  1. Shake ingredients on ice
  2. Strain into a rocks glass over a coffee ice ball.

The coffee ice ball is easy, make some coffee, pour it into an ice mold, put it in your freezer, and wait.

The coffee-pecan bitters is a super-secret recipe but if you buy Brad Thomas Parson’s book on making bitters you can probably come up with something similar.  This is a great way to take your cocktail skills to the next level.

BRUNCH BOMB
Brunch Bomb

by Dan Davis, Sebago Lake Distillery

  • 1 shot KOPI Coffee Flavored Rum
  • 1 pint of your favorite Stout or Porter
  1. Fill a pint glass with the beer, fabulous beer
  2. Take a gulp to settle your nerves and make a little room
  3. Add a shot of KOPI Coffee Flavored Rum

Unless you have an orange tree growing in your back yard, this is better than any Mimosa you’ve ever had.

6
KOPI-ous Amount of Alcohol

by Cali Davis of Easy Street Lounge

  • 1 1/2 oz KOPI Rum
  • 6 oz Andrew’s St. Nick’s Porter
  • 3 dashes Aztec Chocolate Bitters
2
Hot Lavender Love!

by Cali Davis of Easy Street Lounge

  • 1 1/2 ozKOPI Rum
  • 1/2 oz Lavender Syrup
  • Hot Chocolate
  • Whipped Cream
  • Dried Lavender to Garnish

Add the lavender syrup and Kopi Rum to your favorite mug of hot chocolate and top with whipped cream and dried lavender. A great way to waste a snow day!

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KOPI Flip

by Sean Colby of X Vault Pub & Provisions

  • 1 1/2 oz KOPI Rum
  • 3/4 oz Rumchata
  • 1 Tsp. Agave
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. nutmeg
  • 1 egg

Combine all ingredients into shaker filled with ice. Shake very well. Arms should start to tire when finished. Strain into coupe glass. Garnish with Cinnamon and nutmeg sprinkled lightly on top.

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Cigar Lounge

by Marcus Carter of 16 Bay View

  • add 2oz KOPI rum,
  • 3/4 oz Licor 43,
  • 1/2 oz Cynar,
  • 1/2  sweet vermouth,
  • 2 dashes of cardamom bitters into a boston shaker with ice.

Shake/swirl as to not introduce ice crystals into the drink. Strain into a rocks glass with a large format block of ice. Garnish with an orange twist.

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KOPI Gentleman

by Ryan Deskins of Sagamore Hill Lounge

  • 1.5 oz.KOPI Rum
  • .75 oz. Averna Amaro
  • .75 oz. Heering Cherry Liqueur

Combine all ingredients in mixing glass and stir over ice till cold. Strain into coupe and garnish with a lemon twist.

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KOPI Cordial

by Ryan Deskins of Sagamore Hill Lounge

  • 1.5 oz KOPI Rum
  • .25 oz. espresso
  • 1.0 oz. Bitter Love Tart Cherry Bitters
  • .5 oz. chocolate syrup
  • .25 oz. vanilla simple syrup
  • 5 drops Woodford’s cherry butters

Combine all ingredients in shaker with ice. Shake. Strain into clean shaker and shake hard without ice. Strain into coupe. Garnish with skewered Toschi Amarena cherries.

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Caramel KOPIato

by anonymous

  • 1 oz KOPI
  • 1 oz Van Gogh Dutch caramel
  • 1 oz cream
  • caramel rim
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No Nopi to KOPI!

by Leah Sampson of The Maine House

SLD COCKTAIL CONTEST FINALIST

  • 1 1/2 oz KOPI
  • 1 1/2 oz Griffin’s Wharf Coffee Liqueur
  • 3/4 oz Fresh Vanilla bean syrup
  • 3 dashes coffee pecan bitters

Shake ingredients together and serve over ice sphere, top with an espresso bean.

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Hazelnut Mocha Martini

by Brian Sebok of Garden Street Bowl

  • 2 oz Sebago Lake KOPI Coffee Rum
  • 3/4 oz Godiva Chocolate Liqueur
  • 1/2 oz Frangelico
  • 1/2 oz Bailey’s Irish Cream

Combine all ingredients in a cocktail shaker, fill with ice and shake. Shake hard to create a beautiful foam and put into a cold martini glass. Enjoy.

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Cigar Lounge

by Marcus Carter of 16 Bay View

SLD COCKTAIL CONTEST FINALIST

  • add 2oz KOPI rum,
  • 3/4 oz Licor 43,
  • 1/2 oz Cynar,
  • 1/2 oz sweet vermouth,
  • 2 dashes of cardamom bitters into a boston shaker with ice.

Shake/swirll as to not introduce ice crystals into the drink. Strain into a rocks glass with a large format block of ice. Garnish with an orange twist.

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KOPI Keoke

by Meagan Kaarto of Nonantum Resort

Ingredients

  • 1 oz Sebago KOPI Coffee Rum
  • ½ oz Kahlua
  • ½ oz Crème de Cocoa
  • Pour-Over Cinnamon Coffee
  • Vanilla Bean Infused Fresh Cream
  • Charred Cinnamon
  • Cocoa Powder

Method

Pour boiling water over ground coffee, let drip. Ignite cinnamon stick and place coffee mug over top, let rest until extinguished. In coffee mug, combine Kopi Coffee Rum, Kahlua, Creme de Cocoa, and Coffee. Float fresh Cream atop mixture. Garnish with charred cinnamon stick and dusted cocoa powder.

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Kopi White Russian

by Brian Sebok of Garden Street Bowl

  • 1 oz Sebago Lake KOPI Coffee Rum
  • 1 1/2 oz vodka of choice
  • 3/4 oz half & half

Mix ingredients, stir and enjoy.

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