I am a bartender and attorney based in Buffalo, NY. I pursued a legal career to provide for the hospitality industry. I’ve been in the industry for 20 years and pride myself on adventurous cocktails.

Ingredients

• 30 Ml. Licor 43 Original
• 1 Oz. 1 Gingersnap cookie
• 1 Oz. half of a Banana unpeeled and sliced)
• 2.0 Oz. Public Espresso Breadhive Signature Blend
• 22 Ml. Tequila Blanco
• 22 Ml. Pineapple Juice
• 8 Ml. Amontillado Sherry
• 1 Oz. Angostura Soaked Dehydrated Banana Chip as Garnish

Method

Cocktail Preparation

• In a tin combine half of a banana chopped and broken gingersnap cookie
• Add 2.0 oz. of Public Espresso Breadhive Signature Blend from French Press
• Muddle banana and cookie while dissolving in hot coffee
• Add remaining ingredients (pineapple juice, tequila, amontillado, and last but not least Licor 43)
• Thoroughly shake for 15-20 seconds until tin is chilled and single strain over pebble ice in a rocks glass
• Garnish dehydrated angostura soaked banana chips

Coffee Preparation

• In a french press take 6 table spoons of coarsely ground Public Espresso Breadhive Signature Blend
• Bring 16 ounces of filtered water to 200 degrees farenheight
• Combine the hot water to the grounds in the carafe and allow to sit for 3 minutes
• Break the crust with a spoon and stir slowly
• Place the lid on the carafe with the plunger pushed a quarter of the way down--let brew for 6 minutes
• Gently push the plunger down and serve.