Empire of Dreams
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Empire of Dreams
Photographed in a New Era Cocktail 7.5oz
| 1 2⁄3 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 oz | Pineapple juice |
| 1⁄3 oz | Luxardo Apricot Albicocca Liqueur |
| 1⁄3 oz | Lime juice (freshly squeezed) |
| 1⁄6 oz | Monin Almond (Orgeat) Syrup |
| 15 whole | Roasted coffee beans |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lime zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express lime zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A Pineapple Daiquiri with apricot and almond shaken with coffee beans. With good ice and a brisk shake, you'll be surprised how much the coffee beans are broken up, so also impacting this fruity cocktail. (Be sure to have a strainer in your sink when you dump the spoils from your tin.)
History:
Australian Bacardí Legacy 2014 winning cocktail created, originally using Bacardi Carta Blanca, by Fred Siggins at The Black Pearl in Melbourne, Australia.
Empire of Dreams is inspired by the art of storytelling and is a refreshing blend of fresh ingredients and Bacardí Rum, shaken over fair trade coffee beans. For me, putting a liquid story in front of someone is a privilege.
Fred Siggins, 2014
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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Love the complexity. Do try this!
(@Simon this is why I subscribed here : )