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CAFESTOL

By ARACELY MINAYA GONZALES

PerĂº

The inspiration for the cocktail is my dad, I remember that a few years ago my father mentioned to me that he loved White Russian

Ingredients

  • 22.5 Ml. Licor 43 Original
  • 45 Ml. Coffee
  • 37.5 Ml. Whiskey
  • 0.15 Ml. Angostura bitters
  • 60 Ml. Heavy cream
  • 15 ml Honey water

Method

Cocktail Preparation
  • The cocktail is diluted in a mixing glass and at the end we add whipped cream with some coffee beans on top.
  • Preparation of the cream: 60ml heavy cream, 22.5ml of Licor 43, 15ml of honey water
Coffee Preparation
  • Coffee making 65g of coffee 650ml of boiled water at 90 degrees Celsius Place the coffee and prepare a pre- infuse for 30 seconds, then add the remaining water, stir everything and leave for 4 minutes, after pressing time.

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