We always look backward with nostalgia and remember the good old times. But, if we stall in the past, will never live our life, and that tear us apart the truly good moments. Past and present help us to move forward and bring the best of us

Cocktail Inspiration

Whit contemporary techniques and improvements in flavor quality and control, I try to look at the past, the nostalgia of all the good times trought the sofisticated flavors of aromatic resins, spices, dried and baked fruits

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Bacardi Solera
• 10 Ml. Cointreau
• 2 Dashes Palosanto bitter
• 20 Ml. Oaxaca natural process coffee

Method

Cocktail Preparation

• Add all the ingredients in a cobbler shaker, put ice cubes and hard shake fot about 15 seconds

Coffee Preparation

• Ground 20 grs of Manto Niebla farm Pluma natural coffee from Oaxaca
• Dose in a espresso basket, distribute and tamp
• Extract in a 1:2 ratio for about 24 seconds. Chill immediately to preserve the complexity of the profile