24/02/2026
BELOW THE CLOUDS
Zacapa XO is matured above the clouds — where patience shapes character.
That philosophy mirrors my journey behind the bar. I’ve learned it’s not the destination that defines you, but the process — the discipline, the consistency, the quiet evolution.
With Below the Clouds, I bring that journey into the glass.
* Zacapa XO - layered & refined elegance!
* Enhancing its natural cacao and dried fruit notes with coffee liqueur and banana peel–infused amaro. The peel is repurposed from the foam, ensuring every element carries intention.
* Cold brew reflects patience over speed.
* Orgeat creates balance.
* Cacao bitters intensify dark chocolate depth.
* A touch of sesame oil elevates its silky complexity.
* Banana Coconut foam to resemble the clouds
Banana, coconut, coffee, and sesame — flavours I grew up with — are thoughtfully integrated to enhance Zacapa XO’s depth and elegance, while ensuring the rum remains the true focus of the experience.
Above the clouds is where Zacapa matures,
Below the clouds is where you experience it.
Drink
* Zacapa XO 40ml
* Coffee Liqueur 10ml
* Banana Peel Infused Amaro 10ml
* Orgeat Syrup 5ml
* Cold Brew 5ml
* Cacao Bitters 1dash
* Sesame Oil 3drops
Method: Stirred
Banana Coconut Foam
* Banana 25gms
* Coconut Cream 200ml
* Coconut Water 100ml
* Vanilla Syrup 10ml
* Whipping Cream 60ml
* Cream Charger 2nos
Garnish:
* Black Sesame Seeds 30gms
* Coconut 35gms
* Florentine Mix 50gms
- Layer Sesame Seeds & Coconut powder (fresh coconut grated, dried & powdered) on a parchment paper.
- Sprinkle Florentine mix on top of coconut & sesame seeds.
- Bake at 160*c for about 12 to 15minutes.
- Remove from the oven and cut into shapes.
| Alcohol Content: 16.5gms |
Cheers!
