Café Refrescante 43


United States of America

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.


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


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

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