The unique taste of the skin of a coffee cherry (cascara) is a signature of my Colombian culture.

Ingredients

• 15 Ml. Licor 43 Original
• 15 Ml. Sipsmith gin
• 15 Ml. Cascara syrup
• 37 Ml. Brazilian lemonade
• 44 Ml. Espresso

Method

Cocktail Preparation

• Shake with ice for 3 seconds
• Pour over fresh ice, rocks glass.
• Garnish with lime twist, and dehydrated cascaras

Coffee Preparation

• 33 second pour of La Colombe espresso