I am Peruvian-American, I have been a bartender for almost 10 years, working in high-volume bars, classic, and signature cocktails. I am a traveler and I seek to express my experiences and culture through my cocktails

Cocktail Inspiration

A combination of my favorite cocktails and ingredients from my country

Ingredients

• 30 Ml. Licor 43 Original
• 60 Ml. Tequila Añejo (tequila Carlitos)
• 45 Ml. espresso (peruvian from san ignacio)
• 3 Drops cocoa bitters
• 25 Ml. simple syrup

Method

Cocktail Preparation

• First we prepare the espresso
• Next we place all the ingredients in a Boston shaker.
• Place ice in the shaker and shake vigorously for 12 to 15 seconds.
• Make a double strain and serve in a acopa, previously cooled.
• Decorate with coffee beans

Coffee Preparation

• Grind coffee beans, ideally Peruvian coffee (San Ignacio)
• Brew coffee using an espresso machine