The inspiration behind AstroNauta 43 cocktail comes from the confluence between my career as a barista and the exciting challenges I’m facing in my current life in the Caribbean.

Cocktail Inspiration

Every sip is a stellar journey

Ingredients

• 15 Ml. Licor 43 Original
• 60 Ml. Café Kaawa Speciality Coffee Atoyac.
• 7 Ml. Leal infused exotics Ginger
• 15 Ml. Tío Pepe Jerez
• 30 Ml. Mezcal Montelobos Pechuga
• 3 Drops Scrappys Bitters Habanero
• 1 Drops Scrappys Bitters orange

Method

Cocktail Preparation

• In a shaker add: Licor 43, Mezcal, Coffee extraction, ginger syrup.
• Add 1 drop of Orange bitters and 3 drops of Habanero chili bitters o the same shaker.
• Shake the shaker vigorously for 16-seconds
• Strain and pour into a chilled Coupé glass.
• Decorate the cocktail with a slice of dehydrated lemon and 6 mint peaks. (Place the mint peaks in the middle of the lemon).

Coffee Preparation

• Assemble the AeroPress in an inverted position, making sure the plunger is inserted approximately up to the number 4, do not forget to preheat the cylinder with water to 85 Celsius degrees.
• Measuring and grinding coffee: Measure 20 grams of coffee on the gramera scale. Grind freshly weighed coffee beans using the coffee grinder to a uniform medium grind. Using a ratio of 1:4 to obtain 70 grams of soluble solid.
• Pre-infusion: Pour 40 ml of hot water (85 Celsius degrees) over the ground coffee, in circular movements, making sure to evenly cover the entire surface of the coffee.
• Main pour: - After 1 minute of pre-infusion, gradually pour the remaining 40 ml of hot water over the coffee, maintaining a constant and uniform flow and let it sit for 1 more minute.
• Perform 9 gentle back-and-forth swirls with the remover to promote even extraction.
• Removal: Place a paper filter in the AeroPress filter holder and rinse it with hot water at 85 Celsius degrees to remove any paper residue.
• Filtering and Serving: Turn the AeroPress over and place it over a preheated mug or server and slowly press the plunger down to filter the coffee into the mug or server.