Years ago, I started my professional career as a barista, I was curious to know the world of coffee and thanks to it, I discovered my passion as a bartender.
Anicca, it reminds me of the moment when I saw that connection within barista and cocktails.

Cocktail Inspiration

Anicca, is a word that comes from the Pali language of India, its translation refers to the sense of impermanence, to the nature of things to arise and disappear. For me it perfectly describes all the stages I have gone through as a professional, until arriving today, with you. Just like the impermanence of the prohibition of a transcendental elixir for fear of what it discovers inside you, like the permanence of creating a family project from scratch, with effort and sacrifice, until it is legitimized. Anicca, is the conjunction of all those moments that I lived behind each of those bars. It has a fresh character with a herbal touch and ends with a sweet and complex finish, thanks to our golden ingredient, Licor 43. Anicca is a moment to share, to remember and to be able to toast the beginning and the end of things.

Ingredients

• 40 Ml. Licor 43 Original

Method

Cocktail Preparation

• In a shaker add 40ml of Licor 43
• Add 30ml of fresh espresso
• Add 15ml of aged rum
• Add 15ml of lime juice
• Add 10 leaves of mint
• Apply a hard shake and make a double strain in our previously chilled glass, with Normandy ice ready.
• Add 45ml ginger beer
• Integrate the entire cocktail and decorate with a mint flower.

Coffee Preparation

• Finely grind the selectioned coffee bean (medium toast and aribica seed)
• Weigh 9g of already ground coffee and add it to the single group handle of the espresso machine. Compact evenly and make an espresso extraction for 20 seconds.
• Add 30ml of the extraction immediately to the shaker