Spanish Sunrise


United States of America

As an Italian-American, I grew up in the kitchen with my grandparents. I create a drink like I do a meal: understand your ingredients, let the flavors shine & don’t be afraid to take a risk!

Cocktail Inspiration

I wanted to create a cocktail that was easily approachable for any skill level to make at home and also play with a bit of bitter and savory notes while celebrating some of the most iconic flavors of Spain to take you on a journey. I also wanted the drink to be reminiscent of a beautiful Summer Sunrise with layers of color. Using Licor 43 & Fino Jerez Xérès Sherry as the only alcohol it’s a low ABV cocktail that can be easily enjoyed any time of day. The sherry adds warming fruity-almond notes that really balance out the coffee. The bitter orange shines through adding bittersweet notes from the marmalade that dance wonderfully with the coffee and really brings out the incredibly rich and complex flavor of Licor 43 showing just how much gravitas this iconic spirit has. The texture is velvety smooth thanks to the marmalade and the top layer of foam is light and creamy. The garnish is a simple grating of fresh nutmeg which hits the nose with each sip and a toasty crunchy salty Marcona almond stuffed inside a buttery soft and slightly briny Castelvetrano olive which is the perfect bite to cleanse your palette after the last sip… and get you ready for the next round! Salut!


  • 25 Ml. Licor 43 Original
  • 25 Ml. Fino Jerez-Xérès Sherry
  • 50 Ml. Brewed Espresso Ground Coffee
  • 10 Ml. Bitter Orange Marmalade (2 tsp)


Cocktail Preparation
  • Add all ingredients into a shaker and fill with ice.
  • Shake vigorously to dilute and aerate the cocktail ensuring a good foam and texture.
  • Double strain into a small rocks glass. Serve up (no ice).
  • Garnish with fresh grated nutmeg and a Marcona almond stuffed Castlevetrano olive
Coffee Preparation
  • Brew using a 10:1 ratio of filtered water to espresso ground coffee. (i.e., 21 grams coffee to 210 grams water)
  • Brew in Moka Pot (preferred) OR a French Press.
  • Let coffee come to room temperature before using in cocktail.

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