Been in the barindustry for a few weeks and enjoying it to the fullest. The hosp. industry has put a spell on me. Enjoy being able to work there every day and become another strong woman in the scene.

Ingredients

• 25 Ml. Licor 43 Original
• 25 Ml. Don Papa Baroko Rum
• 30 Ml. Frederiksdal Likør af Kirsebær (Cherry Liqueur)
• 30 Ml. Espresso
• 1 Dashes The Bitter Truth Chocolate Bitters

Method

Cocktail Preparation

• Add all ingredients to a cocktail shaker
• Hard shake with ice
• Rim a frosted coupette with brushstroke of cherry sirup and shock frosted grounded cherries on top of the sirup
• Double strain into your coupette
• Garnish with grounded shock frosted cherries on top

Coffee Preparation

• Coffee used: Hunt Coffee Garstedt Blend
• Method of extraction: Espresso
• Gr of dry coffee used: 18g
• Gr of liquid produced: 30ml
• Water temperature: 90
• Extraction time: 30 seconds