Photographed in a Retro Coupe
1 1⁄2 oz | Light white rum (charcoal-filtered 1-4 years old) |
1 1⁄2 oz | Coconut water |
1⁄3 oz | Lustau San Emilio Pedro Ximénez Sherry |
1⁄6 oz | Lime juice (freshly squeezed) |
0.08 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
4 drop | Chocolate bitters |
Recipe contains the following allergens:
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.
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
One serving of El Viajero contains 123 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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