In The Garden


United States of America

After receiving the Diego Zamora award at last years USA final, I came home immensely inspired to create another beautiful cocktail with Licor 43. I am very excited to present my floral creation!


  • 22 Ml. Licor 43 Original
  • 30 Ml. Espresso (Punta del Cielo coffee)
  • 30 Ml. Lalo Tequila Blanco
  • 30 Ml. Licor 43 Horchata
  • 22 Ml. Creme de Violette
  • 22 Ml. Aquafaba (egg white substitute)
  • 15 Ml. Heavy Cream


Cocktail Preparation
  • Add espresso, Licor 43 original, Licor 43 Horchata, aquafaba, and tequila in one shaker.
  • In a separate shaker, add creme de violette and heavy cream
  • In the first shaker add regular ice and in the second shaker add one big rock. Shake both really well.
  • Single strain cocktail from the first shaker into an old fashioned coupe
  • Remove big rock from second shaker and do a dry shake of the creme de violette and heavy cream
  • Layer the contents of second shaker into the cocktail in the coupe
  • Garnish with an edible violette flower
  • Cheers and enjoy
Coffee Preparation
  • I used an espresso machine with pods of Punta del Cielo coffee

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