Tentación Tostada



Do you know the unique taste of a nice crêpe with chocolate and banana for breakfast? I wanted to pair these flavors with my love for cocktails with bourbon.


  • 40 Ml. Licor 43 Original
  • 20 Ml. Bourbon
  • 10 Ml. Banana Juice
  • 60 Ml. Cold Brew Coffee
  • 2 Drops Bitter Truth spiced Chocolate Bitters


Cocktail Preparation
  • Chill down the Coupette with Ice
  • Pour the ingredients into the shaker and add 1 big and 3 small ice cubes
  • Shaking hard for 10-12s to build a good foam
  • Remove the ice from the Coupette and strain into the glass
  • Garnish with 3 banana slices with grounded coffee on them
  • Glassware: Coupette with 240ml capacity
Coffee Preparation
  • Origin: Espirito Santo - Brasil
  • Coffee used: Elstermühle - Friedrich der Weise
  • Method of extraction: Cold Brew
  • Gr. of dry coffee used: 25g
  • Gr. of liquid produced: 300ml
  • Water temperature: Room temperature
  • Water used: Still bottled water
  • Extraction time: 24 hours

View cocktails edition

View cocktails archive