Four Flamingos: A Richard Blais Florida Kitchen, the Michelin Recommended restaurant at the Hyatt Regency Grand Cypress, has a new mixologist heading up its beverage program. Kat Gallardo has gotten right down to the business of creating new, innovative and refreshing cocktails to pair with the restaurant’s inventive cuisine.
In this episode of On the House, Gallardo shares her recipe and technique for the Flamingo Barraquito, a delicious dessert drink that includes the Spanish liqueur Licor 43. This is a layered cocktail and Gallardo says the secret is using the back of a spoon when pouring the liquids into the glass. Four Flamingos makes its own coconut vanilla cream foam and smoked sea salt to top it off, but Gallardo says you may use canned whipped cream and any kind of sea salt.
Watch the video then give it a try. If you want to know how it’s really supposed to taste, visit Gallardo and the staff at Four Flamingos.
1.5 ounces sweetened condensed milk
1.5 ounces Licor 43
1.5 ounces chilled espresso
Coconut vanilla foam or whipped cream
Smoked sea salt
Squeeze the sweetened condensed milk into a whiskey tasting glass, such as a Glencairn, being sure not to have any air bubbles on the bottom. Pour the Licor 43 slowly over the back of a teaspoon to disburse the stream. Do the same with the chilled espresso. Top with the foam or whipped cream and sprinkle with sea salt.
Admire the layers then stir it up and enjoy.