soy camarero, tengo 25 años. Este cóctel es un gran desafío tanto para el concurso como para mí, para desarrollar mis habilidades, mezclando una variedad de hierbas con el licor 43 junto con el café.

Ingredients

• 15 Ml. Licor 43 Original
• 1 Oz. Rose petal Gin
• 15 Ml. Citrus syrupe whit touch of roseremary
• 15 Ml. Coffee
• 60 Ml. Ginger ale

Method

Cocktail Preparation

• Stir method, pour enough ice into a mixing glass, add all the ingredients except for the ginger ale.
• Cool the ingredients for 15 seconds, previously having a very cold flute glass.
• Pour the liquid with the help of a julep strainer
• Finally, with the help of a mixing spoon, add the ginger ale to the fullest and decorate with edible rose petals.

Coffee Preparation

• Add 300 ml original 43 liquor in a container
• Add 100 grams of previously roasted Oaxacan coffee
• Leave to macerate for 10 days and time will mix the flavors of the coffee with the liquor of 43