How to prepare it
Turn inside a 1 liter high rum bubble, Pain of Epices syrup, 3 lbs of Lime juice and some mint leaves.
Give it a little pressure and mix it by creating a cold infusion.
After a few minutes, pour some ice cubes, the remaining 4 cl of rum, crushed ice, and make a top with our Spring Tonic Water (expertly prepared inside a siphon siphon).
Mix and add the coffee so that it remains on the surface.
Decorate with mint buds, bitter cocoa powder, dehydrated lime and some coffee beans.
- 5 cl Rum 3 Anos
- 2 cl Syrup Pain d’Epices
- 3 cl Lime Juice
- Some fresh mint leaves
- Espresso Coffee 100% Arabica La Tazza d’oro
- Spring tonic water