Cacao-Masala

Syrups/Purees

Ingredients

  • 45 ml Jamaica rhum infused with Tikka Masala
  • 15 ml Cherry Heering liqueur
  • 30 ml lime juice
  • 15 ml Sanz white chocolate syrup
  • 2-3 dashes coffee & pecan bitter

How to mix

Shake all ingredients with ice, double strain into an chilled coupette glass For the Tikka Masala infused rhum: Mix 1 bottle of rhum and 1 teaspoon of Tikka Masala dust into a masomn jar. Leave it to infuse for 8-12 hours shaking it every 2-3 hours. Strain with coffee filter and bottle

Base Alcohol Rhum
Cocktail type Craft
Difficulty Easy
Taste Sour Sweet
Texture/Flavour Spicy
Schedule Any time
Glass Type Coupette

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