The rum and coffee provide a sturdy base for the Licor 43 to showcase it’s orange, vanilla, and spice notes throughout. The coconut adds a creaminess, and the lime and ginger keep it fresh and complex

Ingredients

• 22 Ml. Licor 43 Original
• 45 Ml. Plantation 5 Yr
• 45 Ml. Cold Brew concentrate (fresh)
• 8 Ml. Stirrings Ginger liqueur
• 8 Ml. Lime juice (fresh)
• 8 Ml. Rum Chata Coconut Cream
• 2 Dashes Angostura bitters

Method

Cocktail Preparation

• Combine ingredients in one half of a metal Boston shaker
• Add ice and seal with the other half of the shaker
• Hard shake for 10 seconds
• Fine strain into a 6 oz Nick and Nora glass
• Garnish with sweetened coconut flakes and pineapple leaf

Coffee Preparation

• Use a medium roasted Central American coffee, ideally a Guatemalan and 4 - 6 days off roast
• Prepare the Home Toddy Cold Brew System by soaking the felt filter, placing it in the top chamber, and then inserting the empty paper filter bag. Ensure the stopper is in the outside of the bottom of the chamber
• Weigh out 340 grams of the coffee beans
• Grind the beans in a burr ginder on the most coarse setting and add them to the empty paper filter bag
• Measure out 56 oz of cool water, ideally 65-69F with a 130 - 160 ppm reading
• Pour the water into the bag with the coffee grinds and stir gently for even saturation. Loosely close the bag
• Set a timer for 30 min. When the timer goes off stir the coffee again so the grounds on the surface sink
• Tightly twist the bag closed and seal it with the lid
• Let steep for 20 hours
• After 20 hours, remove the stopped and let all the concentrate drain into the glass decanter.