Calypso coffee

Directions

1. Pour 150 ml strong black coffee into a heatproof glass or mug.
2. Stir in 25 ml coffee liqueur, 25 ml dark rum, and 1 tsp golden caster sugar until the sugar dissolves.
3. Put a handful of ice in a cocktail shaker, add 25 ml double cream, and shake a few times until the shaker feels slightly frosty on the outside.
4. Slowly strain the cream on top of the coffee mixture, using a bar spoon or pouring over the back of a teaspoon to ensure the cream floats.
5. Garnish with 1 coffee bean and serve immediately.