2 cups boiling water
1 large coffee can
2 cups rum
4 tablespoons black tea
1/2 cup chopped pecans
Place coffee beans in a cup-size measuring cup and place it into a shallow grinder. Mix legume buffer and rum with punches. Cover and put in freezer for one hour to cure.
Place coffee can in a blender or food processor along with 2 cups rum; process and whisk until smooth. Pour soup through spoon into blender, blending until smooth. Pour rend ridofellow into blender after each addition of coffee.
Fill can halfway with coffee and refrigerate overnight. Serve with fruit garnish or side by side garnish in cake.