The cocktail is inspired by my daily life at the fasano hotel in panema. I used tequila to give the cocktail a more Latin touch and followed with 43 and coffee mixing hospitality an ancestry.

Ingredients

• 50 Ml. Licor 43 Original
• 35 Ml. Espresso
• 10 Ml. Sicilian lemon juice
• 20 Ml. Tequila don Júlio blanco
• 20 Ml. Strawberry jam bonne maman

Method

Cocktail Preparation

• First pour the jelly into the cocktail shaker, then the still hot espresso coffee on top and stir with a ballerina until the jelly completely dissolves.
• Then add the rest of the ingredients, add plenty of ice and blend.
• In an on the rock glass, add a translucent ice cube in a square format of no more than 7x7.
• Pour the cocktail over ice using a double strainer with a strainer and bar sieve and garnish with a bamboo stick with two blackberries and 2 coffee beans over ice.

Coffee Preparation

• I used coffee from the Orfeu brand, being produced in the espresso method, using 6g of freshly ground beans.
• I put the 6g in the spout of the coffee machine, press the powder and fit the spout in the machine, and remove an espresso.
• Using water at 90 degrees and 6g of ground coffee, the machine produces 45ml of espresso.