Cocoa Daiquiri

By Julien Lopez, Copper Bay Bar in Marseille, France

GLASS
  • Coupette
GARNISH

Cocoa powder

METHOD
  • 50ml Ron Santiago de Cuba 11 Years Old
  • 20ml Lime juice​
  • 10ml Whole cane syrup with Habanero pepper
  • 10ml Vanilla
  • Cocoa cream
THE CREATOR SAYS

"This cocktail is inspired by the Daiquiri but especially the Mulata which is a classic Cuban cocktail composed of Cuban rum, lime and cocoa. All the ingredients used are emblematic and native to Cuba."