My cocktail is inspired by the state of Oaxaca, and all its ingredients are part of the gastronomy and culture of the state

Ingredients

• 45 Ml. Licor 43 Original
• 30 Ml. Mezcal ( Espadin Agave )
• 60 Ml. Pineapple Juice
• 15 Ml. Agave Honey
• 40 Ml. Coffee
• 10 Ml. Chocolate

Method

Cocktail Preparation

• Add all ingredients in the cocktail shaker and add ice, shake for 10 seconds
• Add ice to a highball glass
• Pour the contents into a highball glass, usinga spiral strainer.
• Decorate with grated chocolate and pineapple stalk

Coffee Preparation

• The preparation of the coffee is in French Press. To prepare half a liter of coffee we add 30 grams of coffee for 60 ml of water for
• My coffee is from Pluma Hidalgo, Oaxaca . - Altura (1200-1600 MSNM). -Variety (Typica). -Flavors (Chocolate, Vainilla, Almonds).