TASTE: gourmand and toasted
TYPE OF GLASS: highball
METHOD : mixing glass

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INGREDIENTS

8 YEARS OLD BACARDI RUM TO BE INFUSED IN PU’ER TEA • 2 cl
COLD BREW COFFEE TO BE INFUSED IN PU’ER TEA  • 6 cl
PANELA & TONKA SYRUP • 4 cl
COFFEE LIQUOR • 1 cl
VANILLA MOSS • 3 cl

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GARNISH

Smoked sandalwood
Orange zest
Metallic straw

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STEPS OF PREPARATION

1 Prepare the Vanilla Moss by mixing:

30cl - liquid cream  
5cl – egg white
2 - vanilla beans

2 Then continue with the Panela & Tonka syrup preparation: 

300g - panela  
30cl - water
22g - tonka beans

3 Stir all the ingredients, double strain into the glass over fresh ice

4 Decorate with vanilla moss and burn the sandalwood and capture the smoke in the glass.