The café de olla syrup makes about 3/4 cup, which is enough syrup for about 12 cocktails. Refrigerate the syrup in an airtight container for up to 10 days. It also makes for an incredible coffee sweetener.

Café de Olla Martini

Serves 153:{"type":"p","text":"$54"} 55:{"type":"p","text":"For the syrup (makes about 3/4 cup):\r\n

1 cup water
2 ounces pilloncillo or panela, or 1/3 cup packed dark brown sugar
2 (about 3-inch) cinnamon sticks
1 whole star anise

\r\nFor each cocktail:\r\n

1 1/2 ounces spiced rum
1 ounce room-temperature brewed espresso
1 ounce vodka
3/4 ounce café de olla syrup (recipe above)
1/2 ounce high-quality coffee liqueur, such as Patron XO Café
Ice
Ground cinnamon, for garnish (optional)

\r\nMake the syrup:"} 56:{"type":"p","text":"Place 1 cup water, 2 ounces pilloncillo (if it’s shaped in a larger cylinder, cut into smaller pieces with a serrated knife first), 2 (about 3-inch) cinnamon sticks, and 1 whole star anise in a small saucepan. Bring to a boil over medium heat, stirring occasionally until the pilloncillo is dissolved. Reduce the heat to medium-low and simmer until the syrup is caramel-colored and reduced to 3/4 cup, 4 to 5 minutes."} 57:{"type":"p","text":"Turn off heat. Let cool until warm to touch, about 30 minutes. Remove and discard the cinnamon sticks and star anise. If not using immediately, refrigerate in an airtight container for up to 10 days."} 58:{"type":"p","text":"For each cocktail:"} 59:{"type":"p","text":"Place a martini glass in the freezer or refrigerator to chill for at least 5 minutes."} 5a:{"type":"p","text":"Place 1 1/2 ounces spiced rum, 1 ounce room temperature brewed espresso, 1 ounce vodka, 3/4 ounce café de olla syrup, and 1/2 ounce coffee liqueur in a cocktail shaker. Add enough ice to fill the shaker halfway. Seal the shaker and shake until the out

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