Meanwhile, while I am waiting for my trip to Madrid, I will introduce my guests to the main Spanish liqueur and try to convey the inspiration that I feel.

Ingredients

• 40 Ml. Licor 43 Original
• 30 Ml. Espresso
• 50 Ml. Raspberry Yogurt
• 15 Ml. egg white

Method

Cocktail Preparation

• Put all ingredients into the shaker
• Hard shake
• Double straine
• Pure into small jar for Yogurt or small rocks
• Add garnish (dehydrate Raspberries)

Coffee Preparation

• Use Colombian coffee beans (arabica 100)
• Serve espresso with ratio: 18 gr - 27 sec (time) - total 39.6 gr espresso