As a bartender, I have a preference for bold flavors, which is why at my 20 years, I bring you this proposal, something different and new for me: mixing sweet and spicy flavors.

Cocktail Inspiration

spicy and sweet flavors

Ingredients

• 25 Ml. Licor 43 Original
• 30 Ml. Ron Flor de Caña 12 años
• 30 Ml. Coffee aeropress
• 4 Drops Tabasco
• 2 Dashes Angostura bitter cacao

Method

Cocktail Preparation

• 1. Chill the old-fashioned glass and the mixing glass.
• 2. Remove excess water, add 4 drops of Tabasco, two dashe's of cocoa bitters, 30 ml of 12-year-old Flor de Caña rum, 25 ml of Licor 43, and 1 oz of coffee.
• 3. Stir for 10 seconds until it reaches temperature. serve in the glass with a spherical ice cube.
• 4. Garnish with a dehydrated ají limo pepper dipped in chocolate.
• Enjoy

Coffee Preparation

• 1. Grab the AeroPress, purge it, and place it at level 3.
• 2. Add 20 grams of coffee (SL28 Limani medium roast) - finely ground.
• 3. Pre-infuse the coffee with hot water (75 graus) for 10 seconds
• 4. Add hot water, cover, and press to extract the coffee.