I have been working in the coffee industry for 12 years. In that time, I’ve developed a passion for blending the worlds of coffee and cocktails.

Cocktail Inspiration

I named this drink after the coffee producer Germán Carranza and wanted to create a beverage that was a complex boozy sipper and honored both the coffee and Licor 43

Ingredients

• 30 Ml. Licor 43 Original
• 15 Ml. Plantation Stiggins Fancy Pineapple Rum
• 45 Ml. Banhez Joven Mezcal
• 25 Ml. See the Elephant Amaro
• 8 Ml. Velvet Falernum
• 15 Ml. Peru Germán Carranza Anaerobic Washed Coffee (brewed method: AeroPress)(coffee roasted at Dessert Oasis Coffee Roasters)- 15 ml

Method

Cocktail Preparation

• Add all ingredients into a mixing glass, add ice and stir until chilled.
• Strain into an Old-Fashioned glass, over one large ice cube.
• Express oil of a lemon zest, and garnish with a dehydrated lemon peel.

Coffee Preparation

• Weigh out 20 grams of the Peru Germán Carranza Anaerobic Washed coffee, and grind it at a medium-fine grind setting.
• Heat water to 210 degrees Fahrenheit.
• Prep AeroPress for using the inverted method, and add coffee to brewer.
• Pour 75 grams of water into brewer.
• At the 30 second mark, stir vigorously for 10 seconds.
• At the 50 second mark, plunge the AeroPress slowly into a serving vessel.