I’m Lauren Pellecchia from Cincinnati, OH, but my Home is anywhere there is laughter, love, and someone to share good food and a glass of Licor 43.

Ingredients

• 37 Ml. Licor 43 Original
• 45 Ml. Cold Brew Coffee (Coffee Emporium Brazil Sitio Santo Antonio)
• 15 Ml. Saffron Liqueur (Apologue)
• 7 Ml. Bourbon Cream (Middle West Spirits)
• 5 Drops Salt Preserved Lemon Brine (Casablanca Market)

Method

Cocktail Preparation

• In a shaker tin combine all ingredients.
• Add 1 large ice cube and shake to chill and combine, about 12 seconds.
• Double strain into a Claret glass.
• Garnish with a square of Dark Chocolate.

Coffee Preparation

• 50 grams medium-coarse ground Coffee (Coffee Emporium, Brazil Sítio Santo Antônio) 350 grams Water, cool
• Add Coffee to a sealable container. Add Water and stir well to combine.
• Seal container and place in refrigerator for 22 hours.
• Filter Coffee into a clean, sealable bottle. Refrigerate until ready to use.