Hi im Bryan from Guatemala 30 years old, i have 10years living as a chef and bartender now im working in my rest where i do cook and Shake at the bar. Spain for me is a wonderful oportunity to continué grow up my career of gastronomy i love this!!!

Cocktail Inspiration

Taste vainilla of licor and the beautiful golden that characteristics licor 43 at the beginning of this licour, the cítrica a frutal notes that u can find in different method of coffe.

Ingredients

• 90 Ml. Licor 43 Original
• 120 Ml. Coldbrew
• 120 Ml. Pineapple peel tea
• 30 Ml. Triple sec cointreau
• 20 Ml. Lime juice

Method

Cocktail Preparation

• First, cool our glassware and remove the ice, then we add triple sec, liqueur 43 and lemon.
• We add the pineapple peel soda and finally with the support of our spoon we add the coldbrew delicately so as not to lose the color of our liquor 43 mixture
• And we finish with a garnish of pineapple and eucalyptus leaves to atomize.

Coffee Preparation

• I used a medium roast bourbon species to bring out citrus and fruity notes that are found in this species produced in cold lands and altitudes of 1500 to 2000 above the sea. Having a cold rest of at least 16 hours, a coldbrew that can be easily reproduced worldwide since bourbon is an easy species to find and has notes of caramel and citrus. The
• The cold brew measurement was for every 10 grams of freshly ground coffee, 40 ml of purified water was added for at least 16 hours cold.