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.
Orange zest twist
“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.”
Mexican BACARDÍ Legacy 2014 winning cocktail created by José Luis Gutierrez at Rojo Salmón, Guadalajara, Jalisco, Mexico.