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Fruitopia 43

By JONATHAN STANYARD

United States of America
2023

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.

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