I got my first chance to run a bar program in an amazing Spanish Bar, where I learned to love the quality of ingredients and simplicity of execution. More and more I strive for simple, thoughtful drinks that please the eye and excite the palate.

Cocktail Inspiration

Made to remind me of sharing cold cups of coffee with my Granny, this drink was built around the warm baking spice and vanilla notes of Licor 43, lifting and binding rich Spanish brandy and a subtle touch of banana and walnut, for a "cup of coffee" that would pair perfectly with her fresh baked banana nut bread. Like quiet memories with loved ones, or the four trees in her back yard that, to me, were a whole forest. Simple in its appearance, surprisingly rich in its depth.

Ingredients

• 25 Ml. Licor 43 Original
• 45 Ml. Torres 10 Imperial Spanish Brandy
• 15 Ml. Giffard Banane Du Bresil Liqueur
• 30 Ml. Tarrazu Cold Brew Concentrate
• 2 Dashes Fee Brother Black Walnut Bitters
• 5 Drops Quality Olive Oil

Method

Cocktail Preparation

• Combine all cocktail ingredients in a bar glass, or in a coffee or tea pot suitable for stirring if facing guest, and stir briskly for 20 seconds. Transfer into chilled coffee or tea pot for table service.
• In a Boston shaker combine heavy cream (about 100ml per) Licor 43 (about 25ml per) and two pinches of sea salt and shake until cream is soft set. Transfer to a shallow glass dish and top with fresh nutmeg and orange zest.
• Serve tableside from coffee or tea pot into chilled medium small coffee cup and saucer. Serve with dish of salted Licor 43 Cream and a banana nut bread amuse-bouche.

Coffee Preparation

• Grind 12 oz (340g) medium roast Costa Rican Tarrazu to a medium course grind
• Add grounds to 64oz (1814g) filtered water and steep at room temperature (20c) for 16 hours.
• Strain concentrate through cheese cloth and a wool filter and store refrigerated for up to seven days.