La colonia



My name is Abraham Bello and I have owned a coffee roaster for 10 years in CDMX, we roast coffee from Atoyac de Alvarez Guerrero


  • 30 Ml. Licor 43 Original
  • 22 Ml. Whisky ballantines
  • 45 Ml. Coconut water calahua
  • 45 Ml. Cold brew coffee


Cocktail Preparation
  • Mix all the ingredients in a large glass with ice and chill them by swirling with a spoon for 40 seconds.
  • Serve in a previously chilled 5 oz shaker glass, straining the ice
  • Give aroma with cascade of grapefruit and decorate with a garnish of mint and blackberries simulating a palm tree
Coffee Preparation
  • Add in a French press 90 grams of coarsely ground coffee and 100 ml of water at the same time
  • Let stand for 24 hours in the refrigerator and strain. I prefer to use a natural process coffee to have more fruity notes.

View all cocktails