In Bogotá I studied cocktail and barism when I was 18 years old, I worked for a long time in a French cafe as a barista and for two years I have been more focused only on cocktails, but I love the two worlds of both coffee and liquor.

Cocktail Inspiration

Inspired by the delicious flavor of breakfasts with my mother, the perfect mix of a good coffee with toast full of tangerine jam and Nutella, inspired by the love she put on each ingredient.

Ingredients

• 60 Ml. Licor 43 Original
• 60 Ml. Kombucha of coffee
• 45 Ml. Tío Pepe- Jerez Fino
• 5 Drops Tangerine oil

Method

Cocktail Preparation

• Direct

Coffee Preparation

• Immersion on kombucha : variety caturro from caicedo antioquia. Process: washing