Ingredients

• 40 Ml. Licor 43 Original
• 40 Ml. Espresso
• 10 Ml. Compañero Panama Extra Añejo
• 4 Dashes Angostura Bitters
• 15 Ml. Lime juice
• 1 Ml. Whole egg
• 30 Ml. Pomegranate Sorbet
• 5 Drops Barberries (garnish)

Method

Cocktail Preparation

• Seperate the egg
• Pour the hot espresso over the eggyolk and stir
• In a shaker, combine Licor 43 with the eggyolk and espresso
• In a second shaker, combine eggwhite, angostura bitters and lime juice
• Dry shake both mixtures, then shake again with ice
• Add pomegranate sorbet, rum and ice to a tumbler
• Layer on the Licor 43, espresso and eggyolk mixture
• Scoop the eggwhite foam mixture on top and garnish with barberries

Coffee Preparation

• Extraction method used: espresso