My name is Marie, I am an event and mobile bartender though Party On The Rocks in the greater Seattle area.

Ingredients

• 25 Ml. Licor 43 Original
• 1 Drops Ube Powder
• 30 Ml. Chilled Espresso
• 15 Ml. Velvet Falernum
• 10 Oz. Orgeat syrup
• 25 Oz. Fresh lime juice
• 45 Ml. Cachaça

Method

Cocktail Preparation

• Shake everything except for the chilled espresso in a shaker with ice.
• Add pebble ice in a Pilsner glass.
• Double strain into a glass.
• Float chilled espresso.
• Top off with more ice if necessary.
• Garnish with coffee beans and lime wheel.

Coffee Preparation

• Weigh 18g of coffee beans (Brazilian coffee).
• Pull and espresso with 36g of distilled water.
• Cool it down at room temperature.
• Chill the espresso in a fridge.
• Use it in a cocktail.