I’m a lover of cocktails, coffee and trying new flavors without moving away from their roots. I have been working as a bartender for a year and a half and my goal is to be one of the greats.

Ingredients

• 55 Ml. Licor 43 Original
• 15 Ml. Aged Rum (Cacique rum)
• 30 Ml. Cold brew
• 20 Ml. Orange juice
• 15 Ml. Lemon juice
• 40 Ml. Tónic water ginger lemon

Method

Cocktail Preparation

• Chill the Collins glass (I used a 14 oz Collins glass) and fill the tin with ice.
• We start pouring the ingredients, starting with the orange and lime juice, followed by the aged rum and the liqueur 43.
• By means of the throwing method we begin to mix, awakening the aromas of our mixture and oxygenating.
• We remove the thaw from the beaker and filter the mixture.
• Crowning the mixture with cold brew and tonic water.
• Mix lightly, garnish and enjoy, cheers.

Coffee Preparation

• To make a cold brew i used a coffee comes from the municipality of Salazar de las Palmas in Norte de Santander, grown at an altitude of 845 meters above sea level, it is a Arabica seed with a medium body, medium acidity and a medium roast level.
• Using a medium grind, we processed 34 grams of our coffee.
• Using a 1:12 ratio, we start the coffee extraction with purified and cold water. In a glass container we let the 34 grams of coffee and 408 ml of water rest for 10 to 12 hours.
• After the time has elapsed, filter the coffee and enjoy the cold brew.