How to make:

Macerate spice mix and rum in base of shake. Add chocolate, SHAKE with ice and fine strain into ice filled glass. Crown with crushed ice.

Special ingredient #1: Spice mix
5mg cinnamon, 5mg ground coffee, almond, star anise, 5ml vanilla essence, clove and orange peel.

Special ingredient #2: Chocolate solution
Hot chocolate powder mixed with hot water and allowed to cool.

Garnish:

Orange zest twist

Comment:

“The ‘Ron de Olla’ cocktail is inspired by the ‘Café de Olla’ of Mexico, which has a flavour characterised by adding cinnamon and piloncillo (unrefined cane sugar).

“To give a twist to this very typical beverage, I have used BACARDÍ Superior rum instead of piloncillo, both coming from the cane, and added hot cold chocolate – bringing a sweetness and body to the drink. The orange twist breaks the sweetness and aromatics with a citrus taste, and the BACARDÍ Superior brings out the taste and flavour of the almonds and vanilla – creating a balanced flavour profile.”

About:

Mexican BACARDÍ Legacy 2014 winning cocktail created by José Luis Gutierrez at Rojo Salmón, Guadalajara, Jalisco, Mexico.