I’ve been a bartender since I was 18, starting in a Sausalitos franchise with no prior knowledge.Worked and learned in many bars since then. Now I have job offers from some of the best bars in Cologne

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Cold Brew
• 15 Ml. Discarded Banana Peel Rum
• 15 Ml. Bacardí 4 years aged gold Rum

Method

Cocktail Preparation

• Pour Licor 43, Discarded Banana Peel Rum, Bacardí 4 years aged gold Rum and the Cold brew in a shaker.
• Prepare a cold coupette glas, with a small scoop of Vanilla ice in the middle.
• Shake the drink with a lot of ice.
• Fine strain the drink and pour it in the coupette around the ice scoop.
• Grate some tonka bean over the ice.
• Decorate the cocktail with a dried banana slice.

Coffee Preparation

• Take the Italian Blend from the 'Altstadt Rösterei' Cologne (65 percent Robusta, 35 percent Arabica, Pre-Roast-Blend)
• Coarsely grind the coffee
• Mix 13,8 gramm coffee with 200ml filtered ice cold water in a glass bottle.
• Put it in the fridge for 12 hours.
• Filter the cold brew with a fine mesh strainer.