Sipping this transports me to the beaches of costa brava. Creamy, low abv sipper like no other.

Cocktail Inspiration

Peruvian Chicha morada invented in Darkest Peru

Ingredients

• 60 Ml. Licor 43 Original
• 60 Ml. Cold brew
• 120 Ml. Raspberry pineapple mango coconut foam

Method

Cocktail Preparation

• Add raspberry, mango sugar and water to sous vide at 65deg for 1 hours, then strain
• Add the above syrup plus lemon juice, pineapple juice, coconut cream to cream whipper, charge with n2o then put in the fridge for an hour
• In a tiki style glass, add ice, cold brew and licor 43, top with foam, garnish with pineapple and an edible flower

Coffee Preparation

• Cold brew concentrate in a mason jar