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

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients that define the 'must have' fine drinking experience in their city, along with providing insider knowledge on the most stylish & sophisticated locations to stay, shop & dine nearby.

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