Castellano is a mixture of Spanish, Colombian and Mexican flavors and influences as well as the breadth of the language across the Atlantic.


  • 30 Ml. Licor 43 Original
  • 15 Ml. Mezcal
  • 22 Ml. Grapefuit juice
  • 45 Ml. Aeropress Natural Colombian Coffee
  • 2 Drops Angostura Bitters


Cocktail Preparation
  • In the Shaker we add mezcal as an herbal and alcoholic base
  • Second grapefruit juice to provide acidic and bitter notes
  • Then we add our aeropress of a Castillo variety with natural process at low temperature (35 degrees approx)
  • 2 drops of Angostura bitters to enhance the spicy and bitter notes of grapefruit and coffee
  • As the protagonist of our drink, we finish with our liquor43 providing a balanced drink, adapted for any time of consumption
Coffee Preparation
  • For our aeropress we use a ratio of 1:16 with medium-coarse grinding
  • The type of coffee used is a Castillo-Colombia variety with natural process with medium tostion (City)
  • We use double filter for a silky product with inverted aeropress to increase body and turbulence
  • We make a pre-infusion of 40ml for 25-30 seconds
  • We make 3 pours with about 24 movements
  • The temperature of our water should start with approximately 85 degrees to have a fresh preparation, with notes of spices, yellow fruits provided by drying with the coffee peel

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