I’m a 23 years-old bartender from Murcia.
In this cocktail, I try to unite the alcoholic and sweet touches of Licor 43 together with the bitterness of the coffee as if it were a honeycomb.

Ingredients

• 30 Ml. Licor 43 Original
• 50 Ml. Jack Daniels Honey
• 30 Ml. Coffe
• 30 Ml. Egg white
• 2 Drops Orange Angostura
• 25 Ml. Honey

Method

Cocktail Preparation

• -First, I make the coffee, I add the whiskey, liquor 43, coffee, honey, egg white and bitter into the shaker.
• I stir the honey with a spoon until it dissolves.
• -Afterwards, I make a shake without ice to mount the white.
• -I continue to pour the ice into the shaker and make the shake.
• -I serve in an Elysia type glass previously cooled and decorate with a cinnamon stick, coffee beans and ground cinnamon.

Coffee Preparation

• I use a French press to get a coffee with more citrus nuances and not so concentrated.
• -First, I preheat the container of the French press with hot water and clean the piston with hot water.
• -I use the Kenya coffee variety that gives it the perfect citrus with a medium roast.
• -I use 100ml of water and 7g of coffee for a cup.
• We remove the water that we use to preheat and pour the 7 grams of coffee into the container. -Pour the hot water slowly and circularly and stir to mix the coffee well.
• Cover and let infuse for 30 seconds. We lower the plunger slowly, when we reach the bottom, we will have the coffee. Let it rest for 30 seconds and we will have it ready for the cocktail.