I’m from Puerto Rico, our coffee history started in 1736. Our tradition is café con leche, my inspiration is the trends of cold brew coffee like i love the Carajillos having it in mind.

Ingredients

• 45 Ml. Licor 43 Original
• 22 Ml. Cold brew
• 15 Ml. Espresso liquour
• 7 Ml. Grand marnier
• 2 Dashes Cacao angostura bitters

Method

Cocktail Preparation

• Add Licor 43 to tin
• Add cold brew coffee
• Add espresso liquour
• Add Grand marnier
• Add ice to tin and shake it
• Strain into Champagne coupé
• Garnish with 2 dash cacao angostura bitters

Coffee Preparation

• Add a quarter cup of ground coffee
• Add 1 cup of cold water
• Strain into a new cup with a cloth
• Let it rest for 2 hours
• Then use it for the cocktail