I’ve worked in coffee for 8 years, 3 in specialty coffee. The first cocktail I ever made was carajillos for my sister’s wedding. Since then Licor 43 has held a special place in my heart.

Ingredients

• 60 Ml. Licor 43 Original
• 23 Ml. Orange Apricot Liqueur
• 2 Dashes Liquid smoke
• 5 Dashes Orange bitters
• 60 Ml. Iced pour over coffee (Tanzania Peaberry or other similar single origin African coffee)
• 160 Ml. Tonic water
• 120 Ml. Vanilla bean ice cream

Method

Cocktail Preparation

• Add Licor 43, orange apricot liqueur, liquid smoke and orange bitters to steaming pitcher
• Pour into highball glass from a height of 6 inches or more
• Add tonic water
• Add 1 scoop of ice cream
• Stir with straw and serve with a spoon on the side

Coffee Preparation

• Grind 24oz Tanzania Peaberry medium fin
• Wet filter with hot water (preferably cone filter)
• Add 175g of ice to vessel
• Add grounds to filter and shake to get a flat bed
• Add 40g hot water (200-205 degrees Fahrenheit)
• Add 65g of hot water for first pour
• Add 70g of hot water for second pour
• Allow pour over to finish
• Stir vessel to equalize temperature and dilute coffee