I am a bartender recently turned barista that has been working with coffee for about 2 months. My inspiration for this drink comes from my current position at a Korean-owned coffee shop in Houston TX.

Ingredients

• 15 Ml. Licor 43 Original
• 45 Ml. Alkkemist Gin
• 7 Ml. La Lachera Sweetened Condensed Milk
• 10 Ml. Hallabong Tea

Method

Cocktail Preparation

• Combine 0.5 oz Licor 43, 1.5 oz Alkkemist Gin, and .25 oz sweetened condensed milk into small glass
• Pull shot of espresso into glass, transfer to shaker
• Add two barspoons Hallabong tea to shaker
• Add ice and shake
• Dump into Old Fashioned glass and top with nutmeg and orange peel

Coffee Preparation

• Weigh out 19g of Colombian grounds in portafilter, grind size 5.4
• Tamp espresso to level grounds
• Pull espresso. time - 23.8 weight - 39g temp - 200