My name is Martin Ruiz, I’ve been a bartender for about 6 years now and I worked as a barista for 3. I absolute love what I do behind the bar. It’s what keeps me going everyday!

Cocktail Inspiration

Sunday morning

Ingredients

• 30 Ml. Licor 43 Original
• 45 Ml. Espresso (Hot)
• 15 Ml. Tequila Reposado
• 15 Ml. Hazelnut Liqueur
• 15 Ml. Raspberry Liqueur

Method

Cocktail Preparation

• Add all ingredients to a shaker tin.
• Add ice to the tin and give it a hard shake for 15 seconds.
• Double strain into a coupe glass.
• Garnish with raspberry powder.

Coffee Preparation

• Weight out 18 grams of espresso beans.
• Sprits the beans with water, to reduce static when grinding.
• Grind coffee beans onto a bottomless portafilter.
• Use a WDT tool to break up any clumps before distributing and tamping.
• Once tamped, add a puck screen to help with channeling the espresso.
• Extract espresso, goal is to weight out about 36 grams of espresso in 30 seconds.