Today, we’re going for something a bit more unique and daring.
Although I’m not typically a dessert person, I do love when my desserts come in liquid form – especially when they contain alcohol.
Like the Espresso Martini, the Aroma is a decadent cocktail that is perfect for a post-dinner indulgence.
The reason why I said this cocktail was daring was because it was created by the 2013 World Class Bartender of the Year, David Rios. This man has crafted some of the most delicious and complex cocktails there are, so naturally I decided that I could compete at his level.
Somehow I feel like my creation isn’t as good as Rios’, but it was still pretty yummy!
2 oz Ron Zaccapa Centenario Rum
¼ oz coffee liqueur
¼ oz almond syrup
½ oz light cream
Combine the rum, coffee liqueur, and almond syrup in a shaker with ice and shake vigorously. Double-strain into a chilled coupe. Dry shake the light cream and slowly pour over a bar spoon over the coupe to top off the the drink. Add a mint sprig and coffee bean on top.
The result is a very rich, yet boozy dessert. You get the unique toffee and vanilla flavours from the Ron Zaccapa contrasted with the beautiful ‘aroma’ of the mint and coffee bean; this cocktail is aptly named as the garnishes really hit your nose hard. But the strong scent is contrasted nicely with a rich, decadent finish.
Stay tuned for my own award-winning cocktails sometime in the near future.
Yes, I hear the laughter in the background.