This cocktail represents the beginning, it showed me that coffee is more than a cup, it can be mixed with infinite ingredients and there is a world out there to discover

Ingredients

• 30 Ml. Licor 43 Original
• 20 Ml. Espresso Ristretto
• 30 Ml. Bulleit Bourbon
• 15 Ml. Vermouth Cinzano Rosso
• 10 Ml. Campari
• 1 Drops Twist Yellos lemon

Method

Cocktail Preparation

• Pour the espresso into shaker glass
• Add Licor 43, Bulleit bourbon, Campari and Vermouth Rosso
• In the other glass of the shaker add large ice cubes to apply throwing technique for 3 times
• Pour into a crystal cup adding a twist of yellow lemon
• Garnish with yellow lemon peel

Coffee Preparation

• Coffee used: Chiapas, La concordia
• Method of extraction: Espresso 1:1 (Ristretto)
• Gr. of coffee: 18gr
• Gr of liquid produced 20ml
• Temperature: 90C
• Process: Natural
• Varieties: Caturra, Tipica y Borbon