Before bartending I was a barista for 6 years so this is really a perfect blend of the things I’ve learned and love to do. My drink is a cross between Central American and American flavors and my personal aspects

Cocktail Inspiration

My cultural makeup

Ingredients

• 30 Ml. Licor 43 Original
• 60 Ml. Cold Brew Concentrate (made from beans that are a Latin American blend)
• 22 Ml. Bar Hill Gin
• 7 Ml. Sweetened Raspberry Puree
• 30 Ml. Fever Tree light tonic water

Method

Cocktail Preparation

• Combine the Licor43, cold brew, gin, and raspberry puree into a shaker tin and add ice. Shake.
• Double strain and pour into a coupe glass and top off with the tonic water. Garnish with lemon zest on top and enjoy.

Coffee Preparation

• Grind 12oz of beans (coarse) into a cold brew sock and place the sock into a canister. Add room temperature (36 ounces) of water, massage the sock to start extraction and fully soak all coffee grounds. Let the sock steep for 18 - 24 hours.
• At the end of the steep time, strain the cold brew sock and collect the concentrate. Do not squeeze bag as it will make the concentrate more bitter