Nómada is a cocktail that represents me: my beginnings in specialty coffee (Ethiopia), my present (at Collage, we are specialized in rum) and my tastes: a fruity, citric, floral and aromatic cocktail.

Ingredients

• 40 Ml. Licor 43 Original
• 40 Ml. Mezan XO Jamaican rum
• 40 Ml. Aeropress Ethiopian espresso style coffee
• 20 Ml. Lemon juice
• 1 Drops Fee Brothers rhubarb bitter

Method

Cocktail Preparation

• Spray some orange blossom with an atomizer onto the outside of a chilled nick and nora glass and cover with the seasalt and vanilla mix (it is from Casa Ruiz Granel in Barcelona)
• Throw all the ingredients with ice and strain into the glass
• Squeeze oils from a lemon peel onto the cocktail and discard it

Coffee Preparation

• Grind 10 grams of Ethiopian light roast coffee finely (close to a espresso grind size). As a reference, in a Comandante C40 grinder, it is 8 clicks. I used Takula, from Hidden Coffee Roasters.
• On a scale, pour the coffee into the inverted Aeropress and give it a swirl and a few small taps to level the coffee bed
• Rinse the paper filter
• Start a timer and add 70 grams of water at 93ºC (it takes about 15 seconds)
• Stir it for 10 seconds
• Close the Aeropress filter cap and exceed the additional air
• At 2:25 minutes, rotate the Aeropress and press onto a pitcher (it takes about 20 seconds)
• As a result, we produce 58 grams of liquid