El Oro Cocktail
1 serving
15 minutes
The El Oro cocktail is an exquisite European drink infused with exotic notes. Its name translates to 'Gold,' reflecting the richness of its flavor palette. Banana syrup adds a soft sweetness, chocolate accents deepen the taste, and fresh basil refreshes and reveals the aroma. A homemade tonic rich in pineapple and spicy tones harmonizes the flavor. Lemon juice adds a light tartness, balancing the overall sweetness. This cocktail is perfect for festive evenings and romantic dinners. Its texture is delicate, and its presentation is true art: dense ice with cocoa shavings and a pineapple garnish. It should be served in a highball glass to enjoy every sip of its rich and refined taste.
1
To make banana syrup, take a ripe (to black skin) banana, peel it, slice it into rings, and cook in a saucepan with a small amount of water until a uniform syrup mass is achieved.
- Banana syrup: 15 g
2
Take 30 g of green basil, blanch with boiling water, and cool down. Mix boiling water and sugar in a 2:1 ratio. Place basil and sugar syrup in a blender and blend, then strain.
- Basil syrup: 10 g
3
Chop cocoa beans, soak in sugar syrup, and sous vide for 3 hours. Then strain. For homemade tonic - diced pineapple, sugar, lime leaf, green cardamom, cassia bark - all sous vide for 2 hours. Strain and add to the syrup, lemon juice, soda, and carbonate.
- Chocolate syrup: 10 ml
- Lemon juice: 15 ml
- Tonic: 100 ml
4
Mix all ingredients in one glass. Serve in a highball glass, on cubed ice, with a cap of crushed ice, decorated with sweet cocoa nibs and homemade pineapple candy.
- Banana syrup: 15 g
- Chocolate syrup: 10 ml
- Basil syrup: 10 g
- Lemon juice: 15 ml
- Tonic: 100 ml