Ingredients
½ of an egg white
1 ½ shots of cold espresso
½ shot of white chocolate syrup
1 bar spoon of sugar
1 ¾ shots of Selecto extra añejo rum
In a blender, mix the egg white, sugar, rum and white chocolate syrup. Mix until it’s emulsified and soft peaks are formed. Add coffee and re-beat. Pour the mixture in a boston with ice and shake for 20 seconds. Strain in a cold martini glass. Let stand one minute, so the foam goes to the top of the drink and the rum and coffee mix stays in the bottom.
(*) Pablo Mosquera Costoya´s recipe
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