Garnish:
Rose blossom & coffee bean
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Bacardi Carta Blanca Superior White Rum |
| 1/12 fl oz | Galliano Espresso Coffee liqueur |
| 1/4 fl oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 2/3 fl oz | Pineapple juice |
| 2 dash | Lime juice (freshly squeezed) |
| 1⁄6 fresh | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
Review:
“‘Santiago Moment’ is a tribute to Santiago de Cuba - the city where Don Facundo Bacardí Massó founded the first worldwide Bacardi distillery in 1862. It also honours the fact that Facundo’s wife Amalia came from a family of coffee farmers. Following the earthquake of 1852 that destroyed the first distillery, it was money derived from coffee, from Amalia’s family, that was used to invest in Facundo’s idea to create a light bodied white rum.
“The golden coffee bean and unique flavour of the ‘Santiago Moment’ pays homage to this special moment in BACARDÍ’s history.”
History:
Swiss BACARDÍ Legacy 2014 winning cocktail created by Michael Kampmann at Grand Hotel Les Trois Rois, Basel, Switzerland. Michael specifies Patron XO Coffee liqueur.
Alcohol content:
- 1.3 standard drinks
- 20.02% alc./vol. (40.04° proof)
- 18.1 grams of pure alcohol
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