Asere
Ingredients
- 2 oz Caribbean blended rum aged 6-10 years
- 1⁄2 dried Roasted coffee beans
- 3⁄4 barspoon Demerara/Muscovado/brown sugar syrup
- 1⁄4 barspoon Balsamic vinegar of Modena
Method
Glassware:
Serve in a Coupe glass
Method:
STIR all ingredients with ice and strain into chilled glass over an ice ball.
History:
Columbian Bacardí Legacy 2018 winning cocktail by Gonzalo 'Chalo' Marin at Monsieur Cucu in Bogota.
