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SMOKY 43

By LUIS IÑAKI ATRIAN BURGAÑA


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2023

I have been inspired by one of the most classic Spanish moments, the “sobremesa”, when after a good meal we enjoy chatting with the rest of the guests.

Ingredients

  • 50 Ml. Licor 43 Original
  • 35 Ml. Lightly Peated Scotch Whisky
  • 20 Ml. Chai Tea Syrup
  • 45 Ml. Espresso

Method

Cocktail Preparation
  • Prepare the espresso.
  • Add an ice sphere to an old fashioned glass and set aside.
  • Pour all the ingredients into the shaker including Licor 43 and the espresso.
  • Fill with ice cubes and shake vigorously to get a frothy mix.
  • Double strain into a rocks glass.
  • Express an orange twist and discard.
Coffee Preparation
  • Coffee used: Arábica blend of Brazilian and central american varieties.
  • Method of extraction: Espresso.
  • Grams of dry coffee used: 20 g.
  • Mililiters of liquid produced 45 ml.
  • Water temperature: 90-95ºC.
  • Extraction time: 25-30 seconds.

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