Laura Schacht's La Caoba
Laura Schacht represented Switzerland at the World Class Bartender of the Year final, 2013.
- 40ml Ron Zacapa XO
- 20ml ruby port
- 7ml deep-fried rye bread infusion
- 5ml dettling wild cherry brandy
- 5ml simple sugar syrup
Stir all the ingredients on ice. Serve in a simple tumbler on an ice-rock or ice-ball.
Recipe courtesy of: Laura Schacht, Clouds Bar, Zurich. Laura Schacht represented Switzerland at the World Class Bartender of the Year final, 2013.
Note: Contains 19 grams of alcohol per serve
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