Ingredients

• 60 Ml. Licor 43 Original
• 60 Ml. Cold Brew tasters choice
• 10 Ml. Fernet Branca
• 7 Ml. Honey Reduction 2 to 1
• 1 Dashes Cinnamon Powder
• 4 Dashes Fee Brothers Aztec Chocolate Bitters
• 1 Dashes Egg white large
• 30 Ml. Richards Sparkling

Method

Cocktail Preparation

• In a shaker tin pour 60ml of Licor 43
• Pour 60ml of Cold brew into shaker
• Pour 10 ml of Fernet Branco in to shaker
• Add 4 Dashes of chocolate bitters to shaker
• Add 7ml of (2 pt honey to 1 part water) to shaker tin
• 1 pinch of cinnamon to shaker tin
• 1 egg white large to shaker tin
• Seal shaker tin and dry shake firmly for 15 seconds creating aeration open shaker tin and fill with ice and wet shake firmly for 10 seconds adding dilution and chill
• Double strain into perfect cylindrical Collins glass two thirds of the way then pour 30ml of sparkling soda to Collins add ice until foam reaches brim of the glass
• Garnish with 2 barspoons white granulated sugar sprinkled evenly on top of the cocktail and 3 espresso beans place in the center finish with a light caramelization of the sugar on top with a butane torch creating crème Brulé add finally add tall straw into the side of the cocktail with out damaging the crust

Coffee Preparation

• 6oz Tasters Choice house blend instant coffee to quart container
• Add 1 quart boiling water to container stir constantly to dissolve all particles. Fine mesh strain contents into clean separate container and chill in fridge until it is ice cold and is ready to be served