Zacapa is infused with coconut and shaken with Campari in this modern, complex cocktail.
RECIPE
- 40ml Ron Zacapa 23 infused with desiccated coconut
- (Leave 700ml Ron Zacapa 23 with 200g desiccated coconut for 30 minutes then strain)
- 1 pinch of citric acid
- 10ml Campari
- 10ml Sugar syrup (2:1)
- No garnish
- Martini glass
- No ice
PREPARATION
- Add all ingredients to a cocktail shaker filled with ice
- Shake and strain into a martini glass, garnish and serve.
Alcohol content: g per serve.