Havana Espíritu


United States of America

I’ve been in the beverage industry for 8 years and I love it! I have been fortunate to grow my knowledge and skills throughout my career, but am constantly striving to learn and experience more.

Cocktail Inspiration

i was fascinated by the historical connection between spain and cuba during wartime and how licor 43 played a significant role spanish soldiers in cuba fortified themselves with a mix of coffee and rum or brandy known as carajillo from the spanish word coraje meaning courage i wanted to blend the influences of spain cuba and my homeland california to incorporate cuban elements i used plantains and banana leaves as garnishes and included locally made california banana milk for flavor i highlighted spain by using sweet vermouth reflecting its historical significance in spanish culture for the coffee i chose a locally roasted variety from yosemite valley one of the most iconic landscapes in the us i happened to be in yosemite when this cocktail challenge arose adding a personal touch to my creation


  • 15 Ml. Licor 43 Original
  • 30 Ml. Mariposa Coffee Copany Espresso
  • 23 Ml. Tia Mari's Coffee Liqeuer
  • 23 Ml. Carpano Antica
  • 45 Ml. Rosa's Banana Milk
  • 6 Dashes Salted Orange Bitters
  • 3 Dashes Fee Brothers Orange Flower Water


Cocktail Preparation
  • Add all ingredients into a shakertin
  • Shake until dilution and froth has formed
  • Double strain into a coupe
  • Garnish with banana leaf and dark sugar brulee plantain
Coffee Preparation
  • Grind Espresso beans on coarse setting
  • Scoop 3-4 tablespoons of grounds into a french press
  • Boil water to 185 degrees farenheit
  • Once boiled, pour over the grounds in french press
  • Let steep for 4-5 minutes
  • Place frech press strainer in and press
  • Pour out coffee to prevent from further brewing - ready to serve

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