Cocktail Inspiration

For Miami's Cuban community the afternoon coffee break is about more than getting through the rest of the work day It's about reconnecting with friends People make a point of visiting their go to ventanita or walk up counter serving Cuban coffee and golden pastries virtually everyday There are no nut milks or fancy aromatic blends of the month Just traditional cafecito It's a moment enjoyed for its simplicity and meant to be a vehicle to bring people together whether catching up at the local cafe or popping in to have a visita with neighbors

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Johnnie Walker Black Label
• 30 Ml. Fresh Espresso
• 22 Ml. Chocolate Syrup

Method

Cocktail Preparation

• Add all ingredients to the large half of a Boston shaker
• Fill large half of shaker three-fourths full with cubed ice
• Shake for 10 seconds
• Double strain over a large cube into a rocks glass using a Hawthorne and mesh strainer
• Using a micro place, grate fresh nutmeg over the top to garnish

Coffee Preparation

• Using a mocha pot, fill bottom chamber with hot water (ensure water is not filled above safety valve)
• Fill coffee powder trough with ground cuban espresso (e.g. Cafe Bustelo)
• Screw close and place over high heat
• Once coffee begins to percolate into coffee extraction pot, remove from heat as to avoid burning coffee
• Allow coffee to finish percolating
• Measure out desired amount for cocktail