I have been bartending for a little over twelve years now. Crafting unique cocktails became an unexpected passion that has kept me deeply rooted in this industry.

Cocktail Inspiration

My inspiration for creating this cocktail stems from a deep appreciation for the rich, diverse flavors that unite to tell a story of cultural harmony and indulgence. The robust, invigorating essence of freshly brewed coffee, combined with the smooth, golden allure of Licor 43, forms the heart of my creation. Adding tequila and a splash of ancho reyes brings a bold, spirited twist, reminiscent of warm, sunlit afternoons. The caramel lends a velvety sweetness, perfectly balancing the drink, while a hint of cinnamon evokes a comforting, aromatic finish. This cocktail is not just a drink but an experience, a celebration of flavors that transcends borders and invites the world to savor the moment together.

Ingredients

• 81 Ml. Licor 43 Original
• 22 Ml. Lalo Blanco Tequila
• 15 Ml. Ancho Reyes Chile Ancho Liqueur
• 89 Ml. Light roast Ethiopian shade grown coffee
• 296 Ml. Heavy whipping cream

Method

Cocktail Preparation

• Chill an aluminum whipped cream dispenser
• Combine 296ml of heavy whipping cream, 59ml of Licor 43, and 59ml of fresh French pressed coffee in a container
• Put container in ice so mixture can chill. Do not add ice to mixture
• Add chilled heavy whipping cream, Licor 43, and coffee to the chilled aluminum whipped cream canister
• Charge the canister with an N20 cartridge and shake vigorously for 45 seconds (the measurements should be enough to keep from over-whipping and should be enough for multiple cocktails)
• Combine 22ml Licor 43, 22ml Lalo tequila, 15ml Ancho Reyes, and 30ml of fresh French pressed coffee to a tin-on-tin Boston Shaker and shake with ice for 20 seconds
• Strain from Boston shaker into a chilled coupe glass
• Point the nozzle of the aluminum whipped cream dispenser down over the cocktail and gently squeeze the handle. Go around in circles from the outside working your way to the center to completely cover the top
• Once the whipped mixture is over the cocktail, garnish with a drizzle of Ghirardelli caramel sauce and a light sprinkle of cinnamon over the completed cocktail
• Top it all off with a garnish of 4-5 salted caramel crispearls

Coffee Preparation

• Coarsely grind the light roast Ethiopian shade grown coffee beans
• Add 44ml of coffee grounds to a 708ml French press
• Boil water, then remove boiling water from heat for 30 seconds to slightly lower the temperature
• Add water to wet the grounds for 1 minute
• Stir gently after 1 minute and cover with the lid to maintain the temperature for 3 minutes
• Press the plunger until it reaches the water, then steep for three more minutes
• Gently press the plunger all the way down after steeping
• Pour the coffee and it is now ready to be used in the cocktail