My name is Marlon, I’m 22 years old, I’ve been a bartender for just over 3 years, and when I walked behind the counter I fell in love with the alchemy of creating cocktails, today behind the cab count

Cocktail Inspiration

my inspiration was to harmonize two worlds and one using liqueur 43 and espresso

Ingredients

• 50 Ml. Licor 43 Original
• 30 Ml. Havana 7
• 30 Ml. Milk
• 100 Ml. lemon balm tea
• 5 Ml. Sicilian lemon

Method

Cocktail Preparation

• Tapioca pearls -6 tablespoons of tapioca flour - 1 cup of boiling (espresso) 35ml - 1 teaspoon of instant coffee
• Tapioca Pearls 1. Place the tapioca flour in a bowl, and the cocoa powder in a separate bowl. 2. Add 2 tablespoons of boiling water to the cocoa and the rest to the bowl with the tapioca flour. 3. Mix the two, mixing well with a fork. Transfer to a smooth surface and start kneading the dough until it is smooth and homogeneous. 4. Divide the dough into two parts, and roll with the palm of your hands until it is thin. Cut into small pieces and roll until they form balls. 5. While rolling the balls, bring 2 cups of water to a boil. Add the tapioca balls and let it boil for 15 minutes. 6. Remove from heat and let rest for a few minutes. Transfer the pearls to a container with a little water to prevent them from sticking.

Coffee Preparation

• Expresso