New Frontiers by Luke Ashton
Ingredients for
◄
1
▸
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50ml.
Ron Zacapa Centenario
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10ml.
Coffee Liqueur
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10ml.
Orgeat Syrup
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17.5ml.
Coconut Cream
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2piece(s)
Coffee Bean
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1leaf
Mint
- ➤ 2.2 units of alcohol per serve
Equipment
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1 x
Wine Glass
- 1 x
- 1 x
- 1 x
- 1 x
- 1 x
How to make
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Watch Spain’s World Class finalist David Rios, make his Basque country-inspired Aroma.
Watch how to make Aroma.
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Fill a shaker with ice.
Fill a cocktail shaker with ice cubes.
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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.
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Shake until cold.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
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Strain into a glass.
Use a cocktail strainer to strain into a wine glass.
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Shake the coconut cream.
Using a jigger, measure xxml coconut cream into a shaker and shake to give the cream extra volume.
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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.
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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.
Avoid top-ups
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
www.drinkscalculator.com
