Hello, I am Juan David Torres, I am from the city of Ibague, Tolima I am passionate about being a bartender and coffee lover is my second time that I apply I hope that like me I appreciate the beauty of the simple.

Cocktail Inspiration

the tradicion

Ingredients

• 45 Ml. Licor 43 Original
• 30 Ml. RYE WHISKY
• 7 Dashes MARACHINO
• 1 Dashes ORAGEN BLOSSOM WATER
• 22 Ml. GRAPEFRUIT JUICE
• 30 Ml. ESPRESSO BOURBON ROSADO MADE WITH WATER INFUSE IN CALENDULA
• 1 Dashes GRAPEFRUIT PEEL

Method

Cocktail Preparation

• INFUSE 10GR OF CALENDULA WITH 150ML OF WATER AT 90 DEGREES.
• WE GRIND 9 GR PINK BOURBON COFFEE WITH MEDIUM ROASTING
• WE USE A FILTERING TYPE V 60
• WE PRE INFUSE WITH A PERFUME OF LIQUOR 43 AND GRAPEFRUIT ZEST
• WE FILTER THE COFFEE WITH 30ML OF CALENDULA TEA WITH A COLD DROP.
• IN A COCKTAIL SHAKER WE MIX 30ML OF OUR COFFEE,30ML OF RYE WHISKEY,7,5 ML OF LUXARDO MARRASCHINO AND 1 ML OF ORANGE BLOSSOM WATER
• AND SHAKE VIGOROUSLY FOR 15 SECONDS
• DOUBLE STRAIN INTO A COOPE GLASS
• AND PERFUME WITH THE PEEL OF A GRAPEFRUIT.

Coffee Preparation

• INFUSE 10GR OF CALENDULA WITH 150ML OF WATER AT 90 DEGREES.
• WE GRIND 9 GR PINK BOURBON COFFEE WITH MEDIUM ROASTING
• WE USE A FILTERING TYPE V 60 OR HAND-FILTERED
• 4.WE PRE INFUSE WITH A PERFUME OF LIQUOR 43 AND GRAPEFRUIT ZEST
• WE FILTER THE COFFEE WITH 30ML OF CALENDULA TEA WITH A COLD DROP.