Mexican Breakfast
In a wine balloon, pour a tablespoon of agave syrup, 4cl of Tequila Reposado and 2cl of cocoa cream. Mix with a swizzle stick and some crushed ice. Top with J.Gasco Cacao Cola and garnish with a Tia Maria liqueur foam.
OUR TIPS
Pour J.Gasco Cacao Cola in a large wine glass with plenty of crushed ice. Add dark chocolate flakes and sprinkle with powdered sugar.
In a tall glass filled with ice cubes, pour 5cl of dark Rum and ¼ of a freshly squeezed lime. Add a tablespoon of sugar (simple) syrup. Top with 10cl of J.Gasco Cacao Cola. Garnish with a slice of lime or lemon.
In a wine balloon, pour a tablespoon of agave syrup, 4cl of Tequila Reposado and 2cl of cocoa cream. Mix with a swizzle stick and some crushed ice. Top with J.Gasco Cacao Cola and garnish with a Tia Maria liqueur foam.
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