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What's the Rumpus?

Pebble Bar
Prep Time:
5 mins

Chef notes

While I'm not sure if the axiom that someone's favorite childhood cereal has a correlation to their favorite cocktail as an adult is true, if it is and your favorite was Cinnamon Toast Crunch, this will be your favorite cocktail ever. I use a full egg (known as a "flip" in the cocktail world) with coffee, vanilla and cinnamon — all part of a balanced breakfast.

The most important step is your base. A white or coconut rum will not work with this recipe, you need a dark rum that is built for symbiosis with coffee. In this case the Guatemalan rum, Zacapa No. 23, shines through. The cocktail's name plays on the great "Miller's Crossing" (which may or may not be my favorite film of all time) and it is dangerously tasty.

Technique tip: After you strain your cocktail, it will take between 30 and 60 seconds to see the preferred separation between the froth and the rest of the cocktail to form.


  • 1 egg
  • 1/2 ounce cinnamon syrup
  • 1 ounce Spanish vanilla liqueur
  • ounces cold brew concentrate
  • 2 ounces Zacapa No. 23
  • 3 coffee beans, to garnish
  • 1 orange, zested, to garnish (optional)



Add all the ingredients to an empty cocktail shake. Do not add ice.


Put the lid on and shake vigorously for 5 seconds, to ensure the egg is mixed in well.


Open the shaker tin and add 5 to 7 cubes of ice.


Put the lid on the shaker and shake for about 10 seconds.


Take off the lid and strain into an old-fashioned glass with no ice.


Add 3 coffee beans on top (a twist from the zest of an orange on top is optional if you would like a citrus tang).