Zacapa is mixed with pimento and port in this rich, decadent cocktail.
RECIPE
- 50ml Ron Zacapa 23
- 2 dashes pimento bitters
- 15ml ruby port reduction (1 part port + 1 part caster sugar, simmer for 20 minutes, cool down)
- Chocolate Soil
- (As a crumble bake 180C for 8-10 minutes, 400g dark brown sugar, 500g almond powder, 300g bread flour, 200g cocoa powder, 4g salt, 200g melted butter, 3g coffee powder, 12 orange zests)
- Rocks glass
- Cubed ice
PREPARATION
- Add all ingredients to a mixing glass filled with ice
- Stir and strain into a rocks glass
- Garnish and serve.
Alcohol content: 17.9g per serve.