By Pedro Iván Rodríguez and Rolando Fernández González,
Floridita Bar, Fish restaurant and Cocktail bar in Havana, Cuba
Garnish: Grated chocolate
Method: First add the lemon juice to the blender glass, then add honey and give it circular motion so that the honey is diluted next to the lemon. After, the coffee liqueur is added, the espresso coffee and the Frappe ice and we start to beat the ingredients in the blender. Finally, the Santiago de Cuba rum 11YO is added. It is frappe for 20 seconds and the mixture is poured into the glass.
- 50 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
- 15 ml Lemon juice (freshly squeezed)
- 15 ml Honey
- 20 ml Coffee liqueur
- 15 ml Coffee
Santiago de Cuba 8 Year Old
Blended by the 8th generation of Rum Masters from the city of Santiago de Cuba, Ron Santiago de Cuba Añejo 8-year-old is a blend of rums aged in white
Santiago de Cuba Carta Blanca
Santiago de Cuba Carta Blanca is aged in white oak barrels, blended and then returned to cask for a final resting period.
Santiago de Cuba 11 Year Old
A blend of rums aged a minimum of 11 years in a combination of different types of reused white oak casks.
Santiago de Cuba 12 Year Old
A blend of rums aged a minimum of 12 years in a combination of different types of reused white oak casks.