Garnish:
Dust side of glass with coconut dust and garnish with lime zest twist
How to make:
THROW all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 1/2 fl oz | Coconut water |
| 1/3 fl oz | Pedro Ximénez sherry |
| 1/6 fl oz | Lime juice (freshly squeezed) |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 drop | Chocolate bitters |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Pedro Ximénez sherry – Sulphur Dioxide/Sulphites
Review:
Rum, coconut water and Pedro Ximénez sherry are unusual bedfellows in a cocktail but work well together and are toned by lime juice and chocolate bitters.
History:
Originally based on Bacardi Carta Blanca rum, this was the Hungarian Bacardí Legacy 2016 winning cocktail, created by Norbert Schök at the Four Seasons Gresham Palace in Kollázs, Budapest.
Travelling is part of the history of the Bacardí family, part of the golden age of Cuban cocktails and it was my main motivation to start bartending. Another traveller, the coconut, can travel across seas and oceans to settle down in a new land. A traveller - El Viajero - not only moves from A to B, but learns and explores new things, meeting old and making new friends and widening his horizons.
Norbert Schök, 2016
Nutrition:
One serving of El Viajero contains 137 calories.
Alcohol content:
- 1.2 standard drinks
- 16.16% alc./vol. (32.32° proof)
- 17.4 grams of pure alcohol
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