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.