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The Percolator


  • 2oz Brugal XV 
  • 1/4 oz Giffard Fig Syrup
  • 1/4 oz Espresso Dark Balsamic Vinegar
  • Squidge of lemon juice
  • Doubloon sized piece of fresh ginger
  • Espresso ice cube


  1. Muddle ginger in bottom of mixing tin, and pour in all other ingredients.
  2. Stir, and double strain into a double rocks glass over a large espresso ice cube.
  3. Garnish with a lemon twist.

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