Being a strong beverage enthusiast, I love the levels of complexity both good filter coffee and well crafted cocktails brings. I wanted to use a process that highlights the coffee and liquors to give so much more than a “general coffee flavor.”

Cocktail Inspiration

Kingston Negroni—Joaquín Simó; and Cocktail Chemistry’s YouTube video on pouring cocktails through coffee

Ingredients

• 15 Ml. Licor 43 Original
• 15 Ml. Aperol
• 30 Ml. Sweet Vermouth
• 30 Ml. Plantation Stiggins Fancy Rum
• 12 Ml. Specialty coffee ground Black and White Nestor Lasso Bourbon Aji

Method

Cocktail Preparation

• Stir together over ice, the Licor 43 Original, Aperol, Sweet Vermouth, and Rum
• Setup pour over with 12 grams of freshly ground coffee
• Gently strain cocktail through the coffee grounds and wait to drain
• Pour over ice in a rocks glass and garnish with a Pineapple frond and orange twist

Coffee Preparation

• Pick a fruity and complex coffee, preferably from a specialty roaster you enjoy. Natural and Experimental processes that give funky, fruity, and tropical notes blend perfectly here.
• Grind 12g of coffee beans at a medium coarse setting
• Prep your pour over setup (V60, Chemex, etc.) with rinsed filter and carafe for the cocktail