With warm vanilla and brown sugar notes, lively banana, and bright splashes of citrus, but also something dark and mysterious, this cocktail brings to mind for me the dulcet tones of playful Spanish strings. I hope you enjoy it.

Cocktail Inspiration

For this cocktail, I was inspired by the promise of warm summer nights. As the seasons turn, the skies clear, and the temperature rises, I begin to crave tropical flavors. Upon tasting the warm vanilla and citrus notes of Licor 43 beside bitter, chocolatey esspresso, banana jumps to mind as the perfect complement. With banana, I often love to pair scotch, and in this case the luscious brown sugar and toffee flavors of a well aged Speyside single malt drift over the palate for a heavenly combination. For the final touch - a dash of grapefruit bitters balances out the sweetness and deepens the citrus elements just a bit. With a scoop of crushed ice to cool it all down, this feels like the perfect summer patio pick-me-up for a late night without a care in the world.

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Medium.Dark Blend Espresso
• 30 Ml. Banana Liqueur
• 30 Ml. Speyside Single Malt Scotch
• 2 Dashes Grapefruit Bitters

Method

Cocktail Preparation

• Combine and shake all ingredients on ice.
• Strain into a poco grande or similar tropical style glass.
• Top with pebble or crushed ice.
• Garnish with a fresh orange or grapefruit ribbon and dehydrated banana chips.

Coffee Preparation

• Fine grind 21 g of Mountain Bird Stevie's Espresso or similar medium.dark, high altitude blend with dark chocolate, cherry, and citrus notes.
• Tamp and pull two fl. oz. at 90 C over 22 seconds.
• Combine and shake with other ingredients immediately.