Bacan y Café
by Gabe Urrutia
Ingredients
- 1 ½ oz. Bacan Guaro 24%
- 1 oz. Cold Brew Concentrate
- ½ oz. Coffee Liqueur
- ½ oz. Simple Syrup
Preparation
- Shake all ingredients with ice until well chilled and frothy.
- Strain into a coupe glass.
- Top with coconut foam*.
- Garnish with 3 coffee beans.
*Coconut Foam
Ingredients
- ¼ cup Coconut Milk
- ½ oz. Agave Nectar
Preparation
- Froth with handheld frother for 2-3 minutes or until it’s foamy.
Share This Cocktail!
Absinthe, Club Soda, Cranberry, Dragon Fruit, Honey, Lime, Orange, Passion Fruit, Rum, Simple Syrup, Thyme
The Last Flight of Ancalagon
Absinthe, Coconut, Ginger, Lemon, Passion Fruit, Simple Syrup, Sugar, Tea, Vanilla, Water
Saint Haint
