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.

Ingredients

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

Method

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