Luaco is the first Wild Civet Coffee Liqueur in the world – a perfect blend of luxurious coffee and spirits with pronounced coffee and chocolate aromas and velvety finish. Kit Cheung, the star bartender use Lucao to create a breathtaking cocktail with enchanting characters.
全球第一款貓屎咖啡奶油力嬌酒Luaco，來自東南亞的奢華咖啡豆跟酒精的完美融合，是悠閒時刻的尊貴享受，濃郁咖啡和朱古力香隨著酒精沁人心脾，回味無窮。這次資深調酒師Kit Cheung 決定以Luaco 為骨幹創作，將其迷人特質進一步昇華。
a Mojito is not to be missed. A flavour base of citrus fruit freshens the spices, which is poured into a antimony tea pot with delicate arabesque and tall cup, “that pot looks like Aladin’s lamp, doesn’t it?” said general manager atom Brussels.
Apart from directly adding spices or seasoned syrup in the drinks, Younes made his own infused liqueur. For example, he infused verbena into vodka, and gin with jasmine tea. While the aroma by different ways of extraction displays the different characters of the spices in a drink, it also creates a more delicate garden of the orient.
Luaco Wild CivetCoffee Cream Liqueur 2 parts
Hennessey V.S.O.P 1 part
Frangelico Hazelnut Liqueur 1 part
Ice a few
Luaco 奶油力嬌酒 2 份
軒尼詩 V.S.O.P 1 份
Frangelico 榛子力嬌酒 1 份
Add Lucao Wild Civet Coffee Cream Liqueur,
Hennessey V.S.O.P, Frangelico Hazelnut Liqueur into a shaker.
Shake well and strain into a glass with ice.
Add a few chocolate powder.
將Luaco 奶油力嬌酒、軒尼詩 V.S.O.P 及Frangelico 榛子力嬌酒及冰塊加入搖杯。搖勻後倒進裝有冰塊的杯中。最後灑上少許朱古力粉。