No Pasa Nada


United States of America

This cocktail is based on the phrase “What grows together, goes together.” Vanilla, coffee, pineapple all come from similar climates. Paird with a zero-waste garnish of charred pineapple frond ash.


  • 30 Ml. Licor 43 Original
  • 30 Ml. Chilled Espresso
  • 15 Ml. Laphroaig 10 year
  • 15 Ml. Pineapple Gum Syrup (Small Hand Foods works well)
  • 60 Ml. Chilled Heavy Cream
  • 6 Drops Saline Solution (4:1 Water:Salt)


Cocktail Preparation
  • Measure and pour Licor 43, chilled espresso, and Laphroaig into a rocks glass. Top with ice and stir for 5 seconds to mix ingredients.
  • In a tin measure and pour chilled heavy cream, pineapple gum, and saline. Whip shake to aerate and make a wet cream.
  • Gently layer the wet pineapple cream over the cocktail.
  • Dust with pineapple ash. (Charred pineapple fronds)
Coffee Preparation
  • Pull a double espresso, chill in the refrigerator. (keeps for 24 hours)

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