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The Trinidad Nocturne

Name: The Trinidad Nocturne
Ingredients: 45 ml dark rum; 30 ml crème de cacao; 25 ml fresh espresso, cooled; 20 ml heavy cream; 4 dashes Angostura Cocoa Bitters; 2 dashes Angostura Aromatic Bitters; 15 ml simple syrup

The Trinidad Nocturne è un cocktail shakerato a base di Angostura - Cocoa Bitters, servito in una coppa coupé.

Distillato: Bitters
Preparazione: Shakerato
Bicchiere: Coppa coupé
Ghiaccio: Cubetti di ghiaccio
Guarnizione: Baccello di cacao aperto appoggiato in orizzontale sul bordo, un chicco di cacao posto sullo strato di crema e cacao in polvere spolverato leggermente sulla superficie della crema

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Ingredienti

45 ml dark rum
30 ml crème de cacao
25 ml fresh espresso, cooled
20 ml heavy cream
4 dashes Angostura Cocoa Bitters
2 dashes Angostura Aromatic Bitters
15 ml simple syrup

Preparazione

Chill a coupe glass by filling it with ice water and setting aside.
Pour dark rum, crème de cacao, cooled espresso, and simple syrup into a cocktail shaker filled with ice.
Add both the Angostura Cocoa Bitters and Aromatic Bitters to the shaker.
Shake vigorously for 12 seconds until well-chilled.
Discard the ice water from the coupe glass.
Strain the mixture into the prepared coupe glass using a fine mesh strainer.
Layer the heavy cream over the back of a bar spoon onto the surface of the cocktail to create a floating layer.

Serve in a chilled coupe glass.