A salted-coconut twist on the Irish coffee, I came up with this by accident when using the wrong syrup to sweeten my coffee. Like an Irish coffee, this should be drunk THROUGH the cream!

Ingredients

• 30 Ml. Licor 43 Original
• 25 Ml. Coconut syrup
• 30 Ml. 1 shot espresso
• 100 Ml. Cream
• 100 Ml. Hot water
• 5 Ml. Salt (5g)

Method

Cocktail Preparation

• HEAT THE GLASS WITH HOT WATER, then set aside.
• Add 100mL cream, 10mL coconut syrup and a pinch of salt (2.5g) into a cocktail shaker.
• Remove spring from a cocktail strainer, place into the shaker and shake until the cream mixture is suitably whipped, then set aside.
• Empty hot water from glass, then create a coconut rim by dipping the top first into coconut syrup, then into coconut shavings.
• Add 30mL Licor 43, 1 shot of espresso, 15mL coconut syrup and another pinch of salt (2.5g) into the glass.
• Top up with hot water (around 100mL) until 1.5cm from the top of the glass and give a quick stir with a bar spoon.
• Layer the whipped cream over the drink, aiding with a bar spoon if need be.
• Sprinkle coconut shavings over the top as the final garnish.

Coffee Preparation

• One shot of espresso, prepared either by a moka pot or by a portafilter machine.