I am an artist who specializes in cocktails and likes to be playfully when creating them.


  • 40 Ml. Licor 43 Original
  • 80 Ml. Rose wine
  • 20 Ml. Cold brewed coffee
  • 20 Ml. Fresh lemon juice
  • 10 Ml. Agave syrup
  • 60 Ml. Frozen peach purée (60g)


Cocktail Preparation
  • Take your favourite lowball glass out of the freezer and add a sweet-spicy powder rim.
  • To make the powder take 1 part of sesame seeds and 1 part of chilli flakes and combine them in a coffee grinder. Then combine 1 part of this mix with 3 parts of sugar. Grinde it all in a coffee grinder for two seconds and then the sweet-spicy powder is ready to be used.
  • Combine all ingredients in a blender, add 200g of ice cubes and blend til the consistency of the drink looks like a slushy.
  • Pour your slushy in to the frozen lowball glass covered with sweet-spicy rim, add a straw, garnish with a mint spring and enjoy your new favourite summer drink.
Coffee Preparation
  • 60g - Grinded Coffee (espresso roast) and 1L - Filtered Water
  • Combine all ingridients together and leave them to infuse for 24h. Then strain the mix through cheesecloth, bottle the cold brew an keep in the refrigerator.

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