1 ½ oz Ron de Venezuela Santa Teresa 1796
1 ½ oz of Arakú, rum and coffee liquor
4 drops of Angostura bitters
1 oz of skim milk froth
In a shaker with crushed ice, shake all the ingredients but the milk froth. Pour on a chilled cocktail glass. Top with the milk froth and garnish with 3 roasted coffee beans.
(*) Recipe by Xavier Herit.
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