I’M A BARTENDER FROM SÃO PAULO, BRAZIL, 29YO AND 9YRS OF BARTENDING. I LOVE COFFEE, THE EXPERIENCES WITH THE PAIRING OF INGREDIENTS FOR COCKTAILS AND THE CONTACT WITH PEOPLE

Cocktail Inspiration

KINGSTON

Ingredients

• 22 Ml. Licor 43 Original
• 22 Ml. RUM HAVANA CLUB 7 AÑOS
• 22 Ml. VERMUT DE JEREZ FERNANDO DE CASTILLA
• 14 Ml. NATURAL COCONUT WATER
• 7 Ml. COLD BREW
• 7 Ml. AMARO AVERNA
• 1 Drops A LITTLE PINCH OF SALT

Method

Cocktail Preparation

• STIRRED: ADD ALL THE INGREDIENTS TO A MIXING GLASS
• ADD SOME ICE AND STIR FOR ABOUT 20 SECONDS, FOR CHILLING AND DILUTION
• SERVE INTO A CHILLED ROCKS GLASS WITH A LARGE ICE CUBE
• AROMATIZE AND GARNISH WITH A BAHIA ORANGE PEEL IN TRIANGLE SHAPE

Coffee Preparation

• THE CHOSEN COFFEE: CAFÉ BAOBÁ CLÁSSICO, A 100 PERCENT ARABICA COFFEE WITH LIGHT MEDIUM ROAST, ORIGINATING FROM THE INTERIOR OF THE STATE OF SÃO PAULO, BRAZIL, WHICH BRINGS NOTES OF CHOCOLATE, CARAMEL, HERBACEOUS BACKGROUND AND CITRUS ACIDITY
• CHOSEN METHOD: CONCENTRATED IMMERSION COLD BREW (RATIO 1:4 - COFFEE : WATER)
• MEASURE 25 GRAMS OF COFFEE, COARSE GRIND IT, THEN ADD TO A STERILIZED MASON JAR
• MEASURE 100ML OF FILTERED WATER, IN ROOM TEMPERATURE, THEN ADD IT TO THE JAR
• SEAL THE JAR AND SHAKE THE MIXTURE, LET IT INFUSE FOR 12 HOURS IN ROOM TEMPERATURE, AWAY FROM DIRECT LIGHT
• STRAIN WITH A PAPER FILTER AND STORE IN A STERILIZED BOTTLE IN THE FRIDGE
• THIS RECIPE YIELDS APPROXIMATELY 50 PERCENT OF THE INITIAL AMOUNT OF WATER