I am a bartender looking for new challenges and every day to continue learning. My cocktail is made with Peruvian products as well as: coffee, cape gooseberry and pisco.

Ingredients

• 30 Ml. Licor 43 Original
• 15 Ml. Pisco portón mosto verde
• 15 Ml. Espresso coffe
• 20 Ml. Tangerine juice
• 10 Ml. Cape gooseberry
• 10 Ml. Strawberry syrup

Method

Cocktail Preparation

• Prepare the espesso
• Chill down the shaker and glasses
• Por allá ingredientes into the shaker
• Add ice in the shaker and shaker for 15 seconds to cool
• With the help of a worm strainer, wey serve in the glass
• Garnish with cape gooseberry and dehydrated tangerine

Coffee Preparation

• Coffe usted: green coffee
• Method of extraction: espresso
• Gr. Of dry coffee used: 20g
• Gr. Of líquid produced: 30ml
• Water temperature:90
• Extraction time: 30 second