cocktail photo figure capture

Sean Whelan

Café En Seine

Dublin, Ireland


60 ml Cocao Butter Fat-washed Ron Zacapa Centenario 23. 20 ml of Home-made Coffee Kombucha. 20 ml Home-made Almond/Cava reduction. 2 dashes Home-made Chocolate and Tabacco bitters. Shaken. I imported Gauatemalan cacao beans and coffee for the cacao butter and Kombucha respectively. I was in Barcelona recently and brought an aged Cava which had the particular nutty flavours I wanted whilst also being a nod to Gautemalas Spanish influences, without which Ron Zacapa wouldn't exist.


Chocolate piece to accentuate the complexity of the flavours


Earthenware mug reminiscent of drinking hot chocolate in Guatemala.