Funny fact about me, the first cocktail i’ve ever madewas with licor 43, back in Venezuela in my Dad’s house. he bought a bottle and it came with a little recipe book, i grabes and old shaker and go. Back then i didn’t imagine i’d be a bartender.

Cocktail Inspiration

Triada is inspired in the after-dinner spanish tradition where people usually consume Licor 43, coffee and chocolate, but there’s also some musical inspiration, musicaly speaking a Triad is a Chord formed by three musical notes played together simultaneosly; the root (licor 43) a major third (coffee) and a perfect fifth (chocolate) but triada is also a rebel, an after-dinner cocktail thinking outside the box, a carajillo who thinks there’s have to be more to life than Licor 43 and Espresso coffee, is a cocktail seeking for adventures. Triada is tradition mixed with boldness, is an inspiration within the Classic, it’s licor 43, it’s something you have to try, because Triada… Triada it’s meant for you. Cheers!

Ingredients

• 30 Ml. Licor 43 Original
• 25 Ml. Tequila reposado
• 30 Ml. Funky cold brew
• 7 Ml. Monin salted caramel syrup
• 25 Ml. Pink grapefruit juice
• 2 Dashes Angostura Aromatic bitter
• 30 Ml. San pellegrino orange and pomegranate sparkling water

Method

Cocktail Preparation

• Add all ingredientes but the sparkling water in the shaker, add ice and Shake
• Pour liquid from one tin to the other, discard the ice and dry shake. In a highball with a collins ice pour the sparkling water, and then pour the cocktail over through a mesh strainer.
• Garnish with a Hershey kisses cherry flavor

Coffee Preparation

• 45 gr pink grapefruit peel (without the albedo), 80 gr coffee coarse grind, 380 ml pink grapefruit zest infusion, 100 gr ice
• Blanche the grapefruit peel by boiling them in water 3 times. (Every time with new water) and in between rinse them in cold water. Save the boiled peels and save the water from the third boil. In a French press put the coffee, boil 100 ml of the grapefruit peels infusión an pour over the coffee, making sure all coffee gets set, then add the ice, and the rest of the infusion (cold) store in the fridge for 30 Hours,
• After 30 Hours add 20 gr of the grapefruit peels, add them to the mix and store it in the fridge for 5 more Hours, after that. Strain through coffee filter, label and bottle.