Bartender Lu Lopez of Nocturno | Las Vegas, NV
Yield: 1 cocktail
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
43 grams Planteray dark rum
14 grams Giffard banane du brésil
28 grams espresso
7 grams vanilla syrup
In a shaker with ice, combine all ingredients. Shake until chilled and aerated. Strain into a chilled coupe.
Dark Rum, Banane du Brésil, Espresso, Vanilla Syrup | Bartender Lu Lopez of Nocturno
Rum, Sesame Horchata, Instant Coffee, Coffee Liqueur, Candied Espresso Beans | Bartender Daniel Gonzalez and Pedro Tobar of Providencia
Vodka, Espresso, Cafe d'Oro Coffee Liqueur, House Limoncello, Egg White, Hazelnut Cream | Bartender Eva Suter of L'Oca d'Oro
Cacao Rum, Cold Brew Liqueur, Thai Tea Concentrate, Toasted Coconut | Bartender Channing Centeno of Bonnie's
Grey Goose Vodka, Black Bean Vermouth, East Pole Coffee Liqueur, Burnt Simple Syrup, Chinese Black Bean Powder, Sesame Tuile | Bartender Mercedes O'Brien of Gunshow
Coffee-Infused Grey Goose Vodka, Camembert-Washed Vermouth, Coconut-Black Truffle Cream, Amaro Montenegro, Benedictine, Pistachio Oil | Bartender Justin Lavenue of The Roosevelt Room
