Made by a coffee lover, I created this cocktail using creme brulee as inspiration, looking for the grain with hints of vanilla and chocolate, looking for the best combination with liqueur 43.

Ingredients

• 30 Ml. Licor 43 Original
• 35 Ml. Fresh milk cream
• 15 Ml. fabb caramel syrup
• 50 Ml. Boni Coffe Premium
• 50 Ml. grey goose vodka
• 10 Ml. egg white
• 5 Ml. egg yolk
• 1 Dashes half vanilla pod

Method

Cocktail Preparation

• In a cocktail shaker add all ingredients
• Hit with 6 ice cubes
• In simple straining in the mini tin, add the Streiner spring and beat for 20 seconds in the reverse dry shake
• With the coupe glass previously cooled, double-strain the cocktail
• With refined sugar spread over the torch foam
• Garnishing coffee beans on roasted caramel

Coffee Preparation

• Water at 100 degrees, beginning of fervor
• Traditional method of brewing coffee with 200g for 400ml of water