Join our Brand Ambassadors from around the world as they teach you how to prepare refreshing and easy-to-make sustainable cocktails at home!
EPISODE 11: SPRESSO COLD BREW & BUTTER CAÑA
Peter Lin - Ambassador Greater China
Welcome to Asia! In this episode, Peter prepares a delicious Flor de Caña Spresso Cold Brew cocktail and his famous signature cocktail, the Butter Caña. Cheers!
SPRESSO COLD BREW:
- 0.5 oz. of Flor de Caña Spresso
- 0.5 oz. of Flor de Caña 12-Year Rum
- 2 tspn. of Sugar
- 2 tspn. of Instant Coffee Powder
- 5 oz. of Fresh Milk
- 1 oz. of Hot Water
Preparation Method:
In a mixing glass, pour the Flor de Caña Spresso, Flor de Caña 12-Year Rum, Sugar, Instant Coffee Powder and hot water. Mix and whisk, until a foam appears. In a serving glass, pour the Fresh Milk and add some ice cubes. Finally, carefully pour the whisked liquid on top of the milk, in order to keep the foam. Enjoy!
BUTTER CAÑA:
- 2 oz. of Flor de Caña 12-Year Rum
- 3/4 oz. of Local Honey Water
- 3/4 oz. of Home-made Caramel Candy Syrup
- 3/4 oz. of Cream
- Premium Sparkling Water
Preparation Method:
In a shaker, pour the Flor de Caña 12-Year Rum, Local Honey Water, Home-made Caramel Candy Syrup and Cream. Add ice and shake vigorously. In a pre-chilled Collins Glass, serve the liquid using a double straining method. Enjoy!
Buy Flor de Caña 12-Year in your country here:
