I work as a bartender in a cocktail bar alongside my studies and I have already taken part in a cocktail competition at European level. Since I love coffee, I wanted to prove my skills again in your c

Cocktail Inspiration

Persian cuisine with its spicy aromas of vanilla rose saffron and I also like to add coffee to this world of aromas I think this makes a very tasty drink that you can also have for breakfast

Ingredients

• 30 Ml. Licor 43 Original
• 20 Ml. Espresso (Tansania)
• 5 Ml. Rose Water (Brand Bitter Truth)
• 2 Ml. Saffron vinegar (Brand Rheingold)
• 1 Drops black pepper essential oil
• 10 Ml. Cocoa powder
• 50 Ml. Liqueur 43 - Lecithin foam (easy to make with an air pump in any bar or cafe and skim off with a Julep strainer, that's the right amount)

Method

Cocktail Preparation

• Turn on the air pump for the Liqueur 43 foam
• Likör 43, Espresso, Rose Water, Saffron vinegar, black pepper essential oil, Cocoa powder with ice in a Cocktail Shaker and Shake, Double strain into a frosted Coupé Glass. You can also easily mix a premix without the cocoa powder and simply add 6cl of the premix with a heaped bar spoon of cocoa powder into the shaker
• Add a julep strainer full of Liqueur 43 foam to the cocktail
• Rub some tonka bean onto the foam with a microplane

Coffee Preparation

• Choose the right coffee for the espresso, I chose a robusta from Tanzania, which is roasted in a local roastery in our city
• Brew 8 g espresso powder at 88-90C with 9bar pressure for 25 seconds to make 25ml espresso