A loose spin on the Jungle Bird Classic Cocktail using Collective Arts new Maple Syrup Barrel Rum.
- Difficulty: Intermediate
* To make the Coffee Maple syrup, in a small saucepan, pour ¼ cup Espresso, ¼ cup Water, ½ cup Maple Syrup. Stir and let this syrup come to a simmer. Peel the skin of half an orange and place into syrup and let it simmer for 3 minutes. Let cool before use and storing in fridge.