I focused on combining my coffee roasting skills with the Licor 43’s citrus fruit notes. I utilized my years of bartending and being a barista to make this cocktail come to life.

Ingredients

• 25 Ml. Licor 43 Original
• 40 Ml. Brandy de Jerez
• 15 Ml. Dry Sack Sherry (Medium Dry)
• 25 Ml. Pineapple Juice
• 15 Ml. Lime Juice
• 40 Ml. Home Roasted Ethiopian Coffee from Kapa Dehab Mespin Farm
• 3 Dashes Chocolate Bitters

Method

Cocktail Preparation

• First prepare the coffee as an espresso pull, from a machine or an aeropress.
• Add all of the ingredients into a cocktail shaker.
• Add ice, best to use a few small cubes and a large cube.
• Tightly secure the shaker, and shake for 12 seconds. Start slow and be cautious if the espresso is still warm, it will cause some expansion within the shaker.
• Fine strain into a chilled cocktail coupe ( 7 oz capacity ).
• Garnish with fresh orange zest.

Coffee Preparation

• Use a city to city plus roasted single origin Ethiopian coffee.
• Grind 18 grams for an espresso machine and pull the shot.
• You can also use an aeropress. Use 18 grams ground a bit coarser than espresso.
• Add to the aeropress, add 92 grams of water off the boil (1 min after boiling).
• Let it steep 1 and a half minutes and than press the coffee
• Use as soon as possible for the best aroma, flavor and texture.