Speedy Guachinango



Bartender by profession, Barista at heart.. Two characters who behind a bar make Miguel Skaa an enthusiastic admirer of liquid culture, always with a passion for creating and a desire to share

Cocktail Inspiration

Inspired by the notes of liquor 43 and his search for how to highlight them


  • 40 Ml. Licor 43 Original
  • 15 Ml. Campari
  • 30 Ml. Grapefruit juice
  • 60 Ml. Tonic water
  • 15 Ml. Espresso


Cocktail Preparation
  • Inside the glass we put ice to the top
  • We cool the glass and remove the excess water.
  • We pour 40ml of liquor 43
  • Followed by 15ml of Campari
  • In the citrus part 30 ML of fresh grapefruit juice
  • With a bar spoon we integrate the ingredients
  • We continue with 60ml of tonic water
  • Finally 15ml of freshly extracted espresso
  • We decorate with a grapefruit supreme sprinkled with coffee and sugar
Coffee Preparation
  • Finely grind 19g of coffee
  • We place it in the filter holder and compact
  • We purge the espresso machine
  • We extract the espresso until we obtain 30ml

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