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

Ingredients

• 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

Method

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