Alright, so yesterday was 4/20 and Easter.  I hope you found some easter eggs full of Cheetos and Hot Pockets.  Though, don’t get discouraged all of the celebration isn’t over!  Today isn’t just a regular insufferable monday.  It’s National Iced Coffee Day!  National Iced Coffee Day is one of the best, dumb, made up holidays marketeers have ever had the inspiration to invent.  National Iced Coffee Day isn’t one of those lame fake holidays like valentines day, it’s awesome because it celebrates one of the best achievements of humankind: iced coffee.

Iced coffee is great by itself, sure, but why just drink iced coffee?  It’s the perfect sort of drink to hide some booze in.  Coffee is mostly a morning drink, but that shouldn’t stop you from starting your day out with a cocktail…right…right?  Ok, well maybe not.  Regardless of when you decide to start your drinking, here’s a good recipe for national iced coffee day.


getting weird with coffee

getting weird with coffee

Guatemalan Iced Coffee


1 1/2 ounces Zacapa Rum 23

3 1/2 ounces Guatemalan Coffee

1/2 ounce Demerara Sugar Syrup

Guatemalan Iced Coffee is by far one of the best cocktails containing coffee.  Maybe alcohol and coffee aren’t things you’ve thought of putting together our side of coffee with a little bailey’s, but you need to do this…what are you even waiting for? Alright, let me walk you through the cocktail.

Step 1:

Make some iced coffee.  You can make iced coffee in a number of ways.  Probably the most common is to just make coffee, and pour it over ice.  Though, that usually leaves you with kind of a gross and watered down cup of iced coffee.  I prefer a bit of a fancier method: Cold Brew.  Cold brew coffee is actually pretty simple, but it does require a bit of forethought.  For cold brew coffee, do the following.  Grind 1 3/4 cups of coffee (that’s right, grind it…don’t buy that nasty pre-ground crap.)  In a plastic pitcher mix the coffee grounds with 3 1/2 cups of filtered cold water.  Agitate the ground in the water with a spoon, put a lid on the pitcher, and let it sit in your fridge over night.


In the morning, use cheese cloth or something like that to filter the coffee out from the grounds.  At this point, you can discard the grounds and you have some really delicious cold brewed coffee.  The cold brew is really concentrated and strong, so you want to be sure to mix it with something.  If you just want coffee, mix it with some ice, milk, and a little sugar or simple syrup.  Though, for our purposes we’re going to mix it with rum.

Step 2:

Measure out 1.5 ounces of Zacapa rum and a 1/2 ounce of demerara sugar syrup.  Then mix in 3/2 ounces of your cold brew.  Add a few ice cubes and you’re all set.

Step 3:

Drink a bunch of rum in the morning.

Coffee wise, we used Mississippi Mud Guatemalan.  While I highly suggest anything from Mississippi Mud, you could probably use a different coffee with different interesting results.  The great part about this cocktail is the way the rum plays off the flavor of the coffee.  With a different coffee, the interplay will be different.

Ok and finally, I need to sing the praises of Zacapa rum.  Zacapa 23 is a beautiful Guatemalan rum with a rich flavor and heritage.  In the cocktail, the Zacapa works really well with the coffee.  The Zacapa really brings out the smokey and chocolate flavors in the coffee itself.  Overall it makes a really killer drink.


If you don’t even feel like drinking coffee, Zacapa 23 is amazing by itself.  It’s so sweet and rich you might even just drink it as a sort of desert.  Here are a few of our notes on Zacapa

Nose: Sweet, nutty (hazelnut maybe?), chocolate, smoke, cigar

Palate: Sweet, Toffee chocolate, honey, brown sugar

Finish: a little smoke lingering, and sweet finish.

Zacapa is a rum that I could drink again and again.  It’s a bit on the pricey side, but I think it’s worth it.  Treat yo self.