The Dirty Bustelo
Cuban espresso, rum and a whisper of salt, poured tableside into a thimble glass — a two-sip jolt with no plate to manage
BMF built a Bustelo cocktail to put Café Bustelo at the center of Coachella, and Feit chose South Beach over New York. Miami is one of the agency's four offices, alongside New York, Los Angeles and London.
Why this cocktail? The Coachella Bustelo activation and a South Beach life, poured tableside in two sips.
The Story
The espresso arrives poured in front of the guest because the pour is the show, and it comes in a glass small enough to hold in the same hand as a phone. Nobody works for the drink and nobody waits for it. That is the entire consumer-journey standard he designs to, compressed into two ounces.
Read Full Story →Ingredients
- 1.5 oz fresh Cuban espresso, chilled
- 1 oz aged rum
- 0.5 oz demerara syrup
- Pinch of fine sea salt
- Orange peel
Preparation
- 1.Pull espresso over ice immediately to chill it hard.
- 2.Shake espresso, rum, syrup and salt until a thick crema forms.
- 3.Strain into a small thimble glass poured in front of the guest.
- 4.Express an orange peel over the foam and discard.
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