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Buscando El Dorado

INGREDIENTS

  • 40 ml Cacao nibs infused Brugal XV
  • 20 ml Doorly’s XO Barbados Rum
  • 20 ml Sherry Pedro Ximenez (20y old)
  • 1 tsp Apricot Brandy
  • 1 tsp La Fee Absinthe

METHOD

  1. Stir the first four ingredients with ice.
  2. Rinse a Coupe glass with the absinthe, than throw away the residue.
  3. Pour the drink in the coupe and serve.
  4. It is the perfect after dinner! If you are not going to chose me for the certification program, please just try this drink, it is soooooo good!

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