Cafe de Oro with Licor 43, Spanish orange liqueur, espresso, and Peychaud’s bitters evokes Spain’s sunsets, charming cafes, warm hospitality, and orange groves. A cherished memory in a glass.

Ingredients

• 40 Ml. Licor 43 Original
• 5 Ml. Angel d'Or orange liqueur
• 2 Dashes Peychaud's Aromatic Bitter
• 30 Ml. Espresso

Method

Cocktail Preparation

• Start by pre-cooling the Nick and Nora glass.
• Put all the ingredients into a cocktail shaker, then fill with ice cubes and shake.
• Double strain into the pre-chilled guest glass.
• Squeeze the orange peel over a glass and garnish.

Coffee Preparation

• Hausbrandt with 80 percent arabica and 20 percent robusta, american roast.
• Put your grinds in the portafilter. (17,5)
• Level it off and tamp it.
• Lock It in and let an espresso out of the machine.