
Nómada
By ANA MICHEL ALVES
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2023
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