11 Essences

By Pedro Iván Rodríguez and Rolando Fernández González, Floridita Bar, Fish restaurant and Cocktail bar in Havana, Cuba

GLASS

• Coupe

GARNISH

Grated chocolate

METHOD

First add the lemon juice to the blender glass, then add honey and give it circular motion so that the honey is diluted next to the lemon. After, the coffee liqueur is added, the espresso coffee and the Frappe ice and we start to beat the ingredients in the blender. Finally, the Santiago de Cuba rum 11YO is added. It is frappe for 20 seconds and the mixture is poured into the glass.

• 50 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 15 ml Lemon juice (freshly squeezed)
• 15 ml Honey
• 20 ml Coffee liqueur
• 15 ml Coffee