I am a bartender in Colorado, and I worked with locally roasted coffee to develop this cocktail inspired by my bar, the Rocky Mountains, and the Spanish terroir.

Cocktail Inspiration

From my bar's window, I can see the sun set over Colorado's Almagre mountain, and I was inspired to create a cocktail fusing the flavors of Colorado and Spain. An earthy, reddish-brown (almagre, red ochre) cocktail containing spanish liqueur and locally roasted coffee.

Ingredients

• 15 Ml. Licor 43 Original
• 37 Ml. Overproof Jamaican Rum
• 37 Ml. Cold Brew Concentrate
• 15 Ml. Amaro Averna
• 15 Ml. Bénédictine

Method

Cocktail Preparation

• Add ingredients to shaker with ice
• Shake for 20 seconds
• Express orange peel over chilled coup glass
• Double strain cocktail into glass
• Garnish with orange peel as desired

Coffee Preparation

• Coursely grind lightly roasted Ethiopian coffee (origin optional, but brings desired notes)
• Immerse grounds at a ratio of 1 pound coffee to 1 gallon cool water
• Chill for 24 hours
• Filter
• (I worked with my coffee roaster to develop this cold brew, so some pictures have their bottle in it)