I have a background in cooking and have been a creative force at The Lumbar for 3 years. I like to create new and tasty experiences for people to enjoy. Cocktails and Cooking are my passion.

Cocktail Inspiration

Bushwacker

Ingredients

• 45 Ml. Licor 43 Original
• 16 Oz. Cookies and Cream Ice cream
• 5 Oz. Domestique Coffee Wavelength Espresso
• 1 Oz. Banana milk
• 6 Oz. Cream of coconut

Method

Cocktail Preparation

• Grab a blender and take and add the cookie and cream ice cream, cream of coconut, banana milk, domestique wavelength coffee all in to the blender.
• Blend this for on medium for 3 minutes or until smooth.
• I then poured this mix into a bottle to be measured and poured from.
• Measure out 180ml (6oz) with jigger of mix poured from bottle then pour into a shaker.
• Measure out 45ml (1.5oz) with jigger of Licor 43 and pour into shaker. Add some ice to the shaker cup
• Shake cocktail and mix.
• Pour and serve in a highball garnish with whipped cream and a maraschino cherry and straw.

Coffee Preparation

• Bring a kettle of water to boil then remove and let it set for 30 seconds.
• Place coffee into a French Press then pour water into the press and stir the grounds in the water.
• Cover and let it steep for 4 minutes after that push down on the plunger.
• I then pour into a small pitcher and let it cool to be used in the cocktail preparation.