La Chingona


United States of America

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.


  • 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


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

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