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Caribbean Latte

INGREDIENTS

  • .5oz Angostura 7yr old
  • 1oz Almond/Coconut Plantain Juice
  • .75 Smoked Burnt Brown Sugar Syrup
  • 2oz Almond Coconut Milk

METHOD

  1. Heat up 2oz Almond Coconut Milk.
  2. Add .75 Brown Sugar Syrup and 1oz plantain juice to heated milk. Shake vigorously to obtain froth. 
  3. Pour 2.5oz Angostura 7yr old in glass and pour milk contents and then add foam on top.

Brown Sugar Syrup:

  1. Take a mini torch and “burn” brown sugar” than cold smoke with apple wood chips.
  2. Make a 2:1 syrup
Almond Coconut Plantain juice:
  1. Blend ripened plantains about 2cups, add 1/4 cup water and add amylase enzyme while blending.
  2. Cook in a low heat water bath to draw out liquid. Remove and blend in 1 cup almond coconut milk.
  3. Strain with cheese cloth to obtain liquid.

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