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!

Ingredients

• 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

Method

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