My first approach to the world of coffee almost 6 years ago was being able to perceive delicate floral, frutal, herbal, etc. flavours on coffee based drinks such as hot or cold brews and recreating that experience was the goal with this creation.

Cocktail Inspiration

A-43 is inspired on the flavour profile of a homemade soda I made with apricot and agave (agaves syrup and mezcal) and the similarities I found with the flavour profile of Licor 43.


  • 45 Ml. Licor 43 Original
  • 30 Ml. Runneght mezquila
  • 23 Ml. Tequila Patrón reposado
  • 30 Ml. Agave syrup
  • 45 Ml. Cold brew
  • 45 Ml. Apricot soda
  • 1 Drops Kosher salt


Cocktail Preparation
  • Add all the ingredients, except apricot soda, in a cocktail shaker with ice.
  • Shake.
  • Strain with a hawthorne strainer.
  • Serve in a 14oz highball glass half-rimmed with kosher salt.
  • Top with apricot soda and mix with a bar spoon.
  • Garnish with elderflower.
Coffee Preparation
  • Grind 60 grams of coffee.
  • Pre-infuse with 20 ml of water at room temperature and let coffee bloom.
  • Add 350 gr of ice and 330 ml of water at room temperature.
  • Let it extract for 6 hrs on the refrigerator
  • Strain with a fine mesh and then filter with a chemex or V60 paper filter.

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