Venezuelan Cappuccino.
No need to say I love coffee. No need to say I love, even more, cappuccino. No need to say I love Ron de Venezuela too…
But when those three things are in a glass… Oh my… Then, you get what they call Venezuelan Cappuccino. When I say “they”, I’m talking about Xavier Herit, mixologist at Daniel, the superb New York City restaurant, owned and managed by equally superb French chef Daniel Boulud.
No need to say I love coffee. No need to say I love, even more, cappuccino. No need to say I love Ron de Venezuela too…
But when those three things are in a glass… Oh my… Then, you get what they call Venezuelan Cappuccino. When I say “they”, I’m talking about Xavier Herit, mixologist at Daniel, the superb New York City restaurant, owned and managed by equally superb French chef Daniel Boulud.
This cocktail is made of equal parts of Ron de Venezuela Santa Teresa 1796 and rum and coffee liquor Arakú, some drops of Angostura bitters and milk froth.
Venezuelan Cappuccino
Ingredients
- 1 ½ oz Ron de Venezuela Santa Teresa 1796
- 1 ½ oz of Arakú rum and coffee liquor
- 4 drops of Angostura bitters
- 1 oz of skim milk froth
Instructions
- In a shaker with crushed ice, shake all the ingredients but the milk froth.
- Pour on a chilled cocktail glass.
- Top with the milk froth and garnish with 3 roasted coffee beans.
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