I have been bartending for about 18 years and spent a good portion of that performing barista duties as well while working at hotels. Coincidentally both hotels I’ve worked for used the same local coffee roaster, La Columbe.

Cocktail Inspiration

The inspiration for my serve comes from a mantra I find myself saying when I’m having a hard day at work. The saying from a video goes through my head to have more passion, more energy and it seems to pull me out of whatever funk I was feeling by remembering the purpose of what I’m doing and the passion I have behind it. The cocktail is a combination of passionfruit and coffee, representing the passion and energy I bring to the table everyday. The espresso blend is from the first roastery on the west coast from La Columbe and is named after the area I’m living now, Frogtown. It’s a medium roast with hints of cacao, marzipan and hazelnut which provide the perfect flavor profile to balance and highlight the vanilla and citrus notes in Licor 43. The cocktail is a combination of creamy and tropical flavors to be enjoyed after dinner or even poolside.

Ingredients

• 20 Ml. Licor 43 Original
• 30 Ml. Mezcal similar to Vida
• 15 Ml. Passionfruit Liqueur
• 30 Ml. Frogtown espresso blend
• 15 Ml. Orgeat similar to small hands
• 15 Ml. Lemon juice
• 1 Oz. Egg yolk

Method

Cocktail Preparation

• Add all ingredients to shaker and dry shake about 10 seconds
• Remove small tin and fill with ice, kold draft if available
• Hard shake about 15 to 20 seconds
• Fine strain into a chilled martini glass
• Garnish with shaved nutmeg, ground allspice and shaved orange peel

Coffee Preparation

• Ground coffee beans to a velvety espresso grind
• Fill the portafilter, slightly heaping it over the top
• Evenly distribute and press coffee grounds down until tightly compressed
• Place in machine and brew a single shot
• Let chill for at least 30 minutes in the fridge before use