I’m delighted to be taking part in this wonderful competition again, this time with a fresh cocktail that’s easy to make and combines sweet, lemony and salty flavors.

Cocktail Inspiration

I was inspired by looking for a reversion of the barraquito and carajillo coffees of Canarian origin I grew up in the Canary Islands and wanted to create a cocktail that reminds me of home so I combined some flavours from both coffees extracting from the carajillo the cognac and those bitter orange notes From the barraquito coffee I chose a Canarian coffee Finca la laja from Gran Canaria then I replaced the condensed milk with white chocolate and to have that citrusy lemon peel from the barraquito I replaced it with passion fruit juice From the beginning I wanted to find a soul mate for licor 43 and I looked back in history and saw how from Cartagena it travelled to the Canary Islands and created such an emblematic drink for the whole world licor 43 and coffee are our soul mates

Ingredients

• 40 Ml. Licor 43 Original
• 20 Ml. Grand manier
• 20 Ml. Coffe Finca la laja
• 10 Ml. Sirope de chocolate blanco
• 50 Ml. Passion Fruit Juice

Method

Cocktail Preparation

• Chill the glasses
• Put ice in the shaker and add all the ingredients. SHAKER
• Remove the ice from the glasses
• Pour the cocktail using a double strainer
• We aromatize with orange peel
• Garnish with a layer of white chocolate, passion fruit pearls and volcanic salt.

Coffee Preparation

• Coffee used: Finca la laja
• Method of extraction: Espresso
• Gr. Of dry coffee used: 20 g
• Gr. Of liquid produced: 30 ml
• Water temperature: 90ºC
• Extraction time: 25 seconds