Espresso de Jerez



I started my Journey of competitions in 2021 and it was with Licor 43. The first one ever made me feel competitive so I began to continue.
And I am proud to be a part of the Licor 43 family.

Cocktail Inspiration

I would like to present a cocktail that is the Spanish version of the Espresso Martini.


  • 30 Ml. Licor 43 Original
  • 30 Ml. Carlos I. Brandy de Jerez
  • 20 Ml. Osborne Sherry Medium
  • 35 Ml. Espresso
  • 2 Dashes Aztec chocolate bitters


Cocktail Preparation
  • Add all ingredients into a shaker and shake well up to 20 seconds.
  • Then strain into a chilled coffee mug (transparent) 23 cl.
  • Decorate it with 3 coffee beans, coffee powder and a white chocolate piece (of raffaello).
Coffee Preparation
  • Type of brewing espresso
  • Coffee quantity 8.0 g
  • Grinding degree 3.0
  • Pressure 9.0 bar
  • Water temperatur 93.5 C
  • Extraction time 30,0 sec
  • Water hardness 6.5 dH
  • Espresso quantity 35 ml

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