Ingredients

• 40 Ml. Licor 43 Original
• 30 Ml. Nordhäuser Haselnuss
• 40 Ml. Van Nahmen Apfelquitte-Nektar
• 25 Ml. Julius Meinl Bar Speciale
• 6 Ml. Parsley

Method

Cocktail Preparation

• Prepare a simple espresso
• Parsley crushed in a shaker (6 gram Parsley)
• Espresso, Likör 43, Quitten-Nektar and Nordhäuser Haselnuss add to the shaker
• Shake all ingredients over ice
• Double strain into a precooled Whisky tumbler
• Decorate with parsley and enjoy

Coffee Preparation

• Julius Meinl Bar Speciale whole espresso beans are processed to 8 grams of powder
• Lightly press the espresso powder
• Espresso is brewed at 94 degrees in a Portafilter (30 seconds)
• Beans: Arabica, Robusta. Fine chocolate notes, hazelnut brown crema