New Frontiers by Luke Ashton
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
Equipment
-
1 x
Wine Glass
- 1 x
- 1 x
- 1 x
- 1 x
- 1 x
How to make
-
Watch Spain’s World Class finalist David Rios, make his Basque country-inspired Aroma.
Watch how to make Aroma.
-
Fill a shaker with ice.
Fill a cocktail shaker with ice cubes.
-
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.
-
Shake until cold.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
-
Strain into a glass.
Use a cocktail strainer to strain into a wine glass.
-
Shake the coconut cream.
Using a jigger, measure xxml coconut cream into a shaker and shake to give the cream extra volume.
-
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.
-
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.
Grab a bite
Get some grub in before or while you’re drinking – it slows alcohol absorption.
www.drinkscalculator.com
