Hola! Un gusto! Soy bartender y Barista. Me encanta crear e innovar. Amo la Coctelería de autor, clásica y moderna. Actualmente soy Jefe de Barra en restaurante. Y en general amo mi profesióny trabajo

Ingredients

• 40 Ml. Licor 43 Original
• 10 Ml. ST GERMAIN Licor de Sauco
• 23 Ml. Rose water
• 10 Ml. Fresh lime juice
• 60 Ml. Double coffee espresso
• 45 Ml. Egg white

Method

Cocktail Preparation

• Chill the Timeless wine glass
• Add to the Shaker the ingredients, Licor 43, St Germain, Rose water and the Fresh Lime juice.
• Add ice and shake for 15 seconds.
• Serve with a fine strain on the previously cooled glass.
• In electric malt cup, add espresso coffee and the egg white (If you don't have an Industrial Electric Malte, use an Electric Manual)
• We add the cream or emulsion that we will choose as a float to the glass with the liquid prepared and served in it. Creating a layer of color on it.
• Decorate with mini rose petals on the cocktail

Coffee Preparation

• Espresso machine method. To obtain our double espresso, put 14 gr of ground coffee in the portafilter, tamp and put in the espresso machine
• With an extraction time of 30 seconds, we will choose 60 ml of coffee in a cup, which we will use in the emulsion.
• Coffee used (In beans from Tropicalia, Variety Caturra Lavado de la Plata -Huila)