The idea of the Café Refrescante 43 was to create a cocktail that could be enjoyed in a hot/humid climate. With the vanilla and citrus of the Licor 45 accented by the aloe and spearmint.

Ingredients

• 30 Ml. Licor 43 Original
• 7 Ml. Chareau Aloe Liqueur
• 4 Dashes Regan's Orange Bitters
• 60 Ml. Espresso (Caturro Variety)

Method

Cocktail Preparation

• Add Licor 43, Chareau Aloe Liqueur, Orange Bitters, and Espresso to Shaker
• Fill Shaker with Hoshizaki Ice and shake
• Double Strain into snifter glass
• Add Pebble Ice
• Garnish with mint bouquet and straw

Coffee Preparation

• 24g (Dry) of ground Caturro Espresso Beans
• Espresso Extraction, Water Temp 90-95 C
• Extraction Time 28-30 Seconds
• 60mL of pulled Espresso for Cocktail