The Improved Chocolate Coffee Tea Cake Cocktail


United States of America

I love Licor 43 and always have a bottle in my freezer; my friends and I do baby biers to end the night whenever we get together! A liqueur that encourages indulgence and I wanted to reflect that

Cocktail Inspiration

the decadence of Licor 43 and the indulgence of coffee and tea time


  • 22 Ml. Licor 43 Original
  • 30 Ml. Hazelnut cold brew concentrate (1:3)
  • 15 Ml. Strong steeped Earl Gray tea
  • 30 Ml. Amaro (Averna)
  • 5 Ml. Maraschino liqueur (Luxardo)
  • 2 Dashes Aromatic bitters (Angostura)
  • 7 Ml. Chocolate rum cream liqueur (Tobago Gold)


Cocktail Preparation
  • Steep tea, then combine ingredients in shaker
  • Shake with ice, optional extra dry shake or whip shake to obtain foam
  • Pour into coupe or Nick and Nora glass and garnish with nutmeg
Coffee Preparation
  • Steep coarsely ground coffee in cold water at a 1:3 ratio overnight
  • Strain with a nut milk bag over a double folded paper towel or coffee filter

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