CREATIVE PASSIONATE AND ENTHUSIASTIC ABOUT COCKTAILS AND SERVICE MY NAME IS OLIVER SAMAYOA PROUDLY GUATEMALAN I ENJOY CREATING SENSORY EXPERIENCES THAT REPRESENT GUATEMALA AROUND THE WORLD

Cocktail Inspiration

T IS INSPIRED BY THE DESIRE TO SHARE A COCKTAIL BETWEEN FRIENDS AND FAMILY IN ANY ROOFTOP IN THE WORLD ESPECIALLY IN A ROOFTOP IN BEAUTIFUL ANTIGUA GUATEMALA AND ENJOY COFFEE AND LIQUOR 43

Ingredients

• 45 Ml. Licor 43 Original
• 60 Ml. COFFE
• 25 Ml. CYNAR
• 15 Ml. CREAM CACAO KUYPER
• 4 Ml. BITTER CACAO SCRAPYS
• 15 Ml. ORANGE JUICE

Method

Cocktail Preparation

• TECHNIQUE TO USE SHAKER
• PUT ICE IN THE GLASS SO THAT IT IS AT TEMPERATURE THIS COCKTAIL DOES NOT HAVE ICE INSIDE THE GLASS
• CUP TO USE COUPE CUP
• PLACE ALL THE INGREDIENTS INSIDE THE SHAKER
• ADD 8 ICE CUBES AND SHAKE VIGIOUSLY FOR 45 SECONDS
• REMOVE THE ICE FROM THE CUP
• MAKE A DOUBLE STRAIN SO THAT THE ICE SEDIMENTS DO NOT PASS INTO THE COCKTAIL
• SERVE IN A COUPE GLASS
• PLACE DECORATION AN ORANGE SKEWER WITH MINT.

Coffee Preparation

• AEROPRESS METHOD
• PLACE THE FILTER ON THE BACK OF THE AEROPRESS SO THAT THE COFFEE DOES NOT LEAK OUT
• PLACE THE AEROPRES ON A WEIGHT
• THE WEIGHT MUST BE PLACED IN GRAMS
• WEIGH 20 GRAMS OF 100 ARABIC BLEN BOURBON COFFEE WITH FINE GRIND CATURRA
• ALTITUDE 1800 TO 2200 ORIGIN ATIGUA GUATEMAL FARM FILADELFIA NOTES CHOCOLATE CARAMEL NUTS
• ONCE THE COFFEE IS PLACED IN THE AEROPRES PLACE A CONTAINER BELOW SO THAT WHEN YOU START POURING THE WATER IT DOES NOT SPILL BUT IT FALLS INTO THE CONTAINER
• PLACE 60 GRAMS OF WATER TO MAKE A PRE-INFUSION SLOWLY STIR THE COFFEE WITH THE WATER 10 TIMES SO THAT IT INTEGRATES AND MAKES A HOMOGENEOUS MIXTURE
• THE TOTAL EXTRACTION TIME WILL BE 3 MINUTES PLACE WATER UNTIL REACHING 280 GRAMS PRESS AND EXTRACT ALL THE LIQUID AND THAT WILL BE THE COFFEE TO USE IN THIS RECIPE.