This challenge marks an evolution in my craft. Since my submission last year I have grown immensely, and I am ready to show to the cocktail world what I can offer. Can’t wait to meet you!

Ingredients

• 45 Ml. Licor 43 Original
• 30 Ml. Coava Fazenda Casa Nova espresso
• 8 Ml. Sipsmith Sloe Gin
• 2 Dashes Pernod

Method

Cocktail Preparation

• Measure 30mL of coffee from extraction, add to shaker
• Measure 45mL of Licor 43, add to shaker
• Measure 8mL of Sipsmith Sloe Gin, add to shaker
• Add 2 dashes of Pernod to shaker
• Shake for 10 seconds with medium ice cubes
• Double strain into chilled Royal Bavarian glass
• Expression lemon peel oils on top of cocktail, discard
• Enjoy :)

Coffee Preparation

• Grind Coava whole beans for 30 seconds to a fine dust
• Measure 8 (plus or minus 0.2) grams of grounds to puck, tamp down
• Extract from espresso machine for 26 seconds