I am a bartender from Mexico City and although I have only been behind the bar for a short time, day by day I fall more in love with all the things that go into serving a good cocktail.

Ingredients

• 30 Ml. Licor 43 Original
• 22 Ml. Blended Malt Scotch Whisky
• 30 Ml. Espresso
• 3 Dashes Cardamom tincture

Method

Cocktail Preparation

• Prepare the espresso coffee
• Fill shaker with ice, pour espresso to regulate temperature
• Pour in the rest of the ingredients and shake vigorously.
• Serve on Nick and Nora by double straining
• Add 3 dashes of cardamom tincture
• Flavor with a yellow lemon twist and garnish with two coffee beans.

Coffee Preparation

• Coffee used: Cuezali special blend
• Extraction method: Espresso
• Gr. of dry coffee: 20gr.
• Gr. of liquid coffee: 50ml.
• Water temperature: 90ºC
• Extraction time: 25sec.