cocktail photo figure capture

Sean Whelan

Café En Seine

Dublin, Ireland

Method

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.

Garnish

Chocolate piece to accentuate the complexity of the flavours

Glassware

Earthenware mug reminiscent of drinking hot chocolate in Guatemala.