The Superfly

Zaya Rum
Hot chocolate




  1. Pour 1.5 oz Zaya into a glass mug and add 2 dashes of Angostura bitters. 
  2. Steam 7 oz of whole milk with 40g Valrhona Caraibe 66% dark chocolate, and pour into the mug. 
  3. Top with Branca Menta whipped cream.  

Brancamenta whipped cream:  

Stir 5 oz of Brancamenta, and 2 tablespoons of superfine sugar into 26 oz heavy cream, dissolving the sugar.  Pour this mixture into an iSi whipped cream canister, load 2 cream chargers, chill and dispense.


Created by Gates Otsuji (The Standard, High Line, 848 Washington St, New York, NY 10014)