This Caribbean winter beverage with a shot of rum and a light orange aroma is known to magically conjure the sun and warmth in the hearts of your guests.

Ingredients
6.8 - 7.5 g of finely ground espresso
2 teaspoons of cane sugar
2 cl of rum
Orange peel

Preparation
Pour the espresso into the glass. Heat the rum with the sugar. Flambé. Mix well and pour slowly into the espresso. Line the rim of the glass with the oil from the orange peel. Its fruity taste will unfold as one drinks the beverage.

Material
Small, pre-warmed punch glass
2 cesves (original turkish coffee pot) for preparing the ingredients