Bartending was just supposed to be a side hustle to pay for my competitive ballroom dancing, but I fell in love with all aspects of the craft; from the creativity to the bar life to the people I meet!

Cocktail Inspiration

I wanted to compliment the botanicals in Licor 43 with some spices and also bring out the bitterness of the coffee without overpowering the final cocktail

Ingredients

• 23 Ml. Licor 43 Original
• 45 Ml. Spiced Rum
• 23 Ml. Brown Sugar Simple Syrup
• 3 Dashes Chocolate Bitters
• 90 Ml. Cold Brew Coffee

Method

Cocktail Preparation

• Add all liquid ingredients except the cold brew to a mixing glass with ice.
• Stir for 30 seconds.
• Add 90 ml of cold brew to the mixing glass.
• Stir for an additional 15 seconds.
• Top a single large ice cube with freshly grated nutmeg.
• Gently place ice cube into an old fashioned glass.
• Slowly strain contents of the mixing glass into the old-fashioned glass, being careful to pour AROUND the ice cube so that minimal nutmeg mixes into the cocktail.
• Enjoy.

Coffee Preparation

• Grind 70 grams of medium roast coffee beans to medium-coarse grounds.
• Add coffee grounds to a french press.
• Add 840 grams of cold, filtered water to the french press and stir.
• Cover and refrigerate for 24 hours.
• Press the plunger all the way down.
• Pour cold brew into glass jar for serving and storage.