CANE & CAVENDISH
Recipe:
In a coffee glass, pour:
• 1 ½ ounces Ron Zacapa No. 23 rum
• ½ ounce Branca Menta
• ¼ ounce Talisker 10-year-old, single-malt Scotch whisky
• ½ ounce Demerara syrup
• Top with coffee
In a mixer, shake a Thai tea-based cream, then float on top. Garnish with banana-cinnamon powder and mint leaves, plus a Thai tea macaron.
THE
CONTESTANT
Chris Burmeister
Hometown:
San Diego, California
What is the name of your cocktail?
Cane & Cavendish
What inspired this garnish?
A Thai tea pairing with the macaron and rounding out the taste with mint leaves and banana-cinnamon powder.
What’s the inspiration behind this cocktail?
The flavors and aromas of Thai tea, and pairing them with the rich rum and subtle smoke of single-malt Scotch whisky.