4 Must Mix Cocktails made with Santa Teresa 1796 Arabica Coffee Cask Finish
Santa Teresa Rum introduces its latest innovation, Santa Teresa 1796 Arabica Coffee Cask Finish, the second release in its Cask Finish Series.
This unique expression begins with its acclaimed Santa Teresa 1796 rum, triple-aged using the Solera method. It undergoes an additional three months of aging in American white oak casks that previously held a rum-based cold brew made from 100% Arabica beans grown, roasted, and ground at Hacienda Santa Teresa. This makes it the first Venezuelan rum aged in coffee casks, inspired by the growing trend of coffee-infused cocktails. Give these classics a mix!
Preparation
Shake with ice, then strain into chilled coupe Glass.
Garnish with coffee beans.
Café Teresa
Ingredients
1 ½ oz. ST1796 Arabica Coffee Cask Finish
1 Bar Spoon of Amaretto
½ oz. Cold Brew
¼ oz. Simple Syrup
½ oz. Evaporated Milk
2 Dashes Cocoa Bitters
Preparation
Shake with ice, then strain into chilled coupe glass.
Garnish with cocoa powder.
Carajillo
Ingredients
2 oz. ST1796 Arabica Coffee Cask Finish
¼ oz. Vanilla Liqueur
½ oz. Espresso
Preparation
Stir with ice, then strain into glass over large ice cube in rocks glass.
Garnish with three Espresso beans.
Coffee Spritz
Ingredients
1 ½ oz. ST1796 Arabica Coffee Cask Finish
½ oz. Cold Brew
¼ oz. Orgeat
Top with soda water
Preparation
Build in glass with ice, then gently stir until combined in Collins glass.
Garnish with orange twist.
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