My inspiration came from the espresso that I use. It is a washed bean with very strong notes of almonds and a bit of red fruit. I also wanted to give it a citrus and sweet touch.

Ingredients

• 30 Ml. Licor 43 Original
• 1010 Ml. almond liqueur
• 1 Oz. Candied orange

Method

Cocktail Preparation

• We obtain a double espresso Approximately 36 ml. Add to the shaker an ounce of 43 liqueur, a quarter of an ounce of almond liqueur, 10 grams of crystallized orange peel and ice. mix all in a shaker and serve

Coffee Preparation

• We use 18 grams of ground coffee from the house mix and extract 36 ml in 26 seconds.