New Frontiers by Luke Ashton

Born of Basque culture and heritage, Aroma combines the unique honey, spice, fruit and oak palate of Zacapa 23 with the tropical richness of coffee and almonds. Sipped through a light, coconut mousse, it tastes complex, aromatic and fulfilling.
Watch how to make Aroma.
Fill a cocktail shaker with ice cubes.
Using a jigger, measure 50ml Zacapa 23, 10ml coffee liqueur, 10ml orgeat syrup and xxml ground coffee beans into the shaker.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
Use a cocktail strainer to strain into a wine glass.
Using a jigger, measure xxml coconut cream into a shaker and shake to give the cream extra volume.
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.
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.
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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