My early passion for cocktails & coffee led me to become a skilled barista & bartender. Discovering mixology during barista training, I created popular recipes at my local bar.

Cocktail Inspiration

Raspberry Collins

Ingredients

• 15 Ml. Licor 43 Original
• 50 Ml. Espresso
• 15 Ml. Raspberry Syrup
• 10 Ml. Lime Juice
• 40 Ml. 8 pcs fresh Raspberries

Method

Cocktail Preparation

• Muddle 8 raspberries in the shaker.
• In a cocktail shaker, combine the cooled espresso, Licor 43, raspberry syrup and lime juice with ice.
• Shake vigorously to mix all ingredients well and cool.
• Doublestrain the cocktail through a bar strainer into the prepared Tumbler.
• Garnish a tumbler with fresh raspberries.

Coffee Preparation

• Prepare water: Fill the bottom part of the Bialetti with cold water up to just below the safety valve.
• Prepare coffee: Fill the funnel of the filter basket with finely ground espresso coffee. Lightly tamp the coffee, but not too firmly.
• Assembly: Place the funnel with the coffee onto the bottom part of the Bialetti and screw the top part tightly onto it.
• Prepare heat source: Place the Bialetti on a stove burner over medium heat. Ensure to position the handle away from the heat source.
• Bring to a boil: Allow the Bialetti to sit on the stove until the water in the bottom part begins to boil. You'll hear the coffee accumulating in the top part of the Bialetti. Serve espresso: Once the top part is filled with espresso and the gurgling sound stops, remove the Bialetti from the heat and let it rest briefly.