Ingredients

• 40 Ml. Licor 43 Original
• 37 Ml. Catuai Semi Lavado Cold Brew
• 7 Ml. Mezcal Doba Yej
• 5 Drops Hojas de hierbabuena

Method

Cocktail Preparation

• In a cocktail shaker, pour all the ingredients, then, fill the shaker with ice and shake it.
• By double straining, pour the drink over an old fashioned or rocks glass with a medium ice cube in it
• Garnish the cocktail with parmesan and a mint leaf. Both for aroma

Coffee Preparation

• In a 5 liter container, add 500g of (fine) ground Sol Naciente Catuai semi lavado coffee
• Add 600ml of hot water and mix gently. Then, add 1400ml of water at room temperature, for a total of 2L of water
• Cover the container tightly and, in a place where it is not exposed to sunlight, leave the mixture to rest for about 12 hours at room temperature
• With the help of a cheesecloth, filter the coffee. In an airtight lid container, keep the coffee cold.