Ingredients for

1
  • 50ml.
    Ron Zacapa Centenario
  • 10ml.
    Coffee Liqueur
  • 10ml.
    Orgeat Syrup
  • 17.5ml.
    Coconut Cream
  • 2piece(s)
    Coffee Bean
  • 1leaf
    Mint
  • 2.2 units of alcohol per serve
  • Aroma

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Equipment

How to make

  1. Watch Spain’s World Class finalist David Rios, make his Basque country-inspired Aroma.

    Watch how to make Aroma.

  2. Fill a shaker with ice.

    Fill a cocktail shaker with ice cubes.

  3. Pour Zacapa 23, coffee liqueur, orgeat syrup and ground coffee beans into the shaker.

    Using a jigger, measure 50ml Zacapa 23, 10ml coffee liqueur, 10ml orgeat syrup and xxml ground coffee beans into the shaker.

  4. Shake until cold.

    Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.

  5. Strain into a glass.

    Use a cocktail strainer to strain into a wine glass.

  6. Shake the coconut cream.

    Using a jigger, measure xxml coconut cream into a shaker and shake to give the cream extra volume.

  7. Pour the coconut cream into the glass.

    Gently pour the coconut cream over the back of a bar spoon into the glass while keeping the spoon against the inside wall of the glass to form a layer on top of the cocktail.

  8. Garnish with a grated coffee bean, mint leaf and whole coffee bean.

    Using a grater, grate a coffee bean onto the cocktail. Then rest a mint leaf on the coconut cream, and place the whole coffee bean on the leaf to garnish.

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Ron Zacapa Centenario Rum

Ron Zacapa Centenario Rum

Distilled from virgin sugar cane honey rather than the molasses often used in other rums, Ron Zacapa rum has a sweetness and purity unlike any other.