Shadow Work

A dark and seductive cocktail that pairs black rum with coffee liqueur and fresh blackberry purée. This complex serve takes you on a journey from rich molasses and dark chocolate notes to bright bursts of fruit, mirroring the revelations that come from exploring our deeper selves.

Ingredients

  • 1½ oz black rum (Cruzan Black Strap or Goslings Black Seal)

  • ¾ oz coffee liqueur (Mr. Black recommended)

  • 1 oz fresh blackberry purée

  • ½ oz fresh lime juice

  • ¼ oz demerara syrup (2:1 ratio)

  • 1 small pinch activated charcoal (no more than 1/16 tsp)

  • 2 dashes chocolate bitters (optional)

  • Dark chocolate shavings for garnish

  • Fresh blackberry for garnish

For the Blackberry Purée

  • 2 cups fresh blackberries

  • 2 tablespoons demerara sugar

For the Demerara Syrup

  • 2 cups demerara sugar

  • 1 cup filtered water

Instructions

Prepare the Blackberry Purée

  1. Combine fresh blackberries and sugar in blender

  2. Blend until smooth

  3. Fine strain through mesh strainer

  4. Store refrigerated for up to 3 days

Prepare the Demerara Syrup

  1. Combine sugar and water in saucepan

  2. Heat while stirring until sugar dissolves completely

  3. Let cool to room temperature

  4. Bottle and refrigerate

Craft the Cocktail

  1. Add all ingredients to shaker

  2. Add ice (large cubes preferred)

  3. Shake vigorously for 10-12 seconds

  4. Double strain into chilled Nick & Nora or coupe glass

  5. Garnish with fresh blackberry and dark chocolate shavings

Glassware

Nick & Nora glass or small coupe (5.5-7 oz)

Notes

  • Glass should be well-chilled before service

  • Use fresh lime juice only

  • When using activated charcoal, less is more

  • Double straining is essential for smooth texture

  • Aim for serving temperature around 20°F/-6°C

Storage

  • Blackberry purée keeps refrigerated for 3 days

  • Demerara syrup keeps refrigerated for 1 month

  • Cocktail should be served immediately after preparation