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.”