Moroccan-American bartender with over 2 decades of experience who enjoys chasing interesting flavors to share with his guests.

Ingredients

• 30 Ml. Licor 43 Original
• 45 Ml. Dos Maderas 5 and 3 Double Aged Rum
• 25 Ml. Lustau San Emilio PX Sherry
• 60 Ml. Cold Brew Coffee
• 15 Ml. Tahini (1 Tablespoon)
• 8 Drops Dashfire Mission Fig and Fennel Bitters
• 2 Drops Lemon Peels (2 standard peels)

Method

Cocktail Preparation

• Combine all ingredients in a shaker. Add ice.
• Wet shake for 20 seconds.
• Strain liquid into smaller tin and discard ice.
• Dry shake for additional 20 seconds.
• Fine strain into glass and allow head to subside.
• Garnish with a sprinkle of sesame seeds.
• Serve and enjoy.

Coffee Preparation

• Using Illy Intenso Dark Roast Coffee, grind the the whole beans to a medium course texture. Reserve 250 grams.
• In a glass jar, combine 250 grams ground coffee with 1000 grams of water. Stir well and seal.
• Steep the cold brew in the refrigerator for 16 hours, periodically agitating the jar.
• Filter the cold brew through a filter ensuring no detritus remains.
• Label, date and refrigerate. Use as needed.