I am the owner and founder of Amberson Coffee in Indianapolis, IN. I have a deep passion for coffee and a newfound passion for cocktails. I love exploring the flavors and experiences that both provide!

Cocktail Inspiration

Cocktail is inspired by my grandfather, his Mexican pride and the flavors and liqueurs that he liked. ‘Mi Buen’ was my grandfather’s nickname.

Ingredients

• 15 Ml. Licor 43 Original
• 30 Ml. Nixta Corn Liqueur
• 40 Ml. Espresso
• 1 Oz. Evaporated Milk Foam
• 3 Drops Hella Mexican Chocolate Bitters

Method

Cocktail Preparation

• Add espresso to a preheated y-shaped 3oz coupe glass
• Add Licor 43 and Nixta liqueur and mix with a cocktail spoon
• Layer with about 2 tablespoons (1oz) of evaporated milk foam
• Add three drops of Mexican chocolate bitters
• Express an orange peel and garnish with orange peel

Coffee Preparation

• Prepare espresso using 19g of ground coffee. Mexican coffee preferred
• Using 9 bars of pressure, extract about 40g of liquid espresso in 20-24 seconds