Hopping Gibraltar


United States of America

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


  • 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)


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.

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