Licor 43, tiki, and coffee. All amazing cocktail components, but rarely done together. In an effort to be unique and innovative I’ve combined the three and hope you enjoy!

Ingredients

• 22 Ml. Licor 43 Original
• 1 Oz. Smith and cross traditional Jamaican rum
• 7 Ml. Wray and nephew overproof rum
• 7 Ml. velvet falernum
• 15 Ml. Plantation dark rum
• 7 Ml. Giffard orgeat
• 44 Ml. Espresso

Method

Cocktail Preparation

• Pull espresso shot
• Combine all liquors, liqueurs, and syrups in small side of Boston shaker
• Add espresso and ice to large Boston shaker tin
• Shake for 15 seconds
• Double strain into tiki mug
• Garnish with fresh mint

Coffee Preparation

• Measure a double shot of espresso at grind size 10.5
• Pull for approx. 15 seconds or until crema reaches 2 ounces