Cocktail Inspiration

Jamaican Hummingbird Cake

Ingredients

• 45 Ml. Licor 43 Original
• 40 Ml. El Salvador Espresso
• 30 Ml. Plantation Stiggins Fancy Pineapple Rum
• 15 Ml. Lime Juice
• 2 Dashes Black Walnut Bitters

Method

Cocktail Preparation

• Put Licor 43, espresso, pineapple rum, and lime juice in shaker
• Vigorously wet shake for 10 seconds
• Double strain over large ice cube into old fashioned glass
• Top with Black walnut bitters and garnish with orange peel

Coffee Preparation

• Coffee used: Prolog Black Honey El Salvador
• Method: Espresso
• Gr dry coffee used: 18g
• Amount of liquid produced: 40ml
• Water temperature: 89 - 91C
• Extraction time: 26-31 seconds
• Coffee notes: black currant and raspberry forward with a blood Orange finish and brown butter body