I’m Brazilian and a specialty coffee barista and bartender. I like to play with the palate mixing the coffee with everthing. So here is the Cappuccino brazilian way, sweet with cocoa and cinnamon.

Ingredients

• 30 Ml. Licor 43 Original
• 15 Ml. Licor Frangelico
• 60 Ml. Cafe espresso
• 15 Ml. Fireball
• 3 Dashes Coffee tincture
• 30 Ml. Bailey's

Method

Cocktail Preparation

• Rock glass with ice
• Shake well with ice all ingredients except tincture
• Double strain to glass with one big ice
• Put 3 dashes of coffee tincture on the drink

Coffee Preparation

• Espresso doppio cold naturally