Buscando El Dorado
INGREDIENTI
- 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
METODO
- Stir the first four ingredients with ice.
- Rinse a Coupe glass with the absinthe, than throw away the residue.
- Pour the drink in the coupe and serve.
- 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!