Ingredients:

  • 1 ½ fl oz (45 ml) Licor 43 (Cuarenta y Tres)
  • 2 fl oz (60 ml) Freshly Pulled Espresso (Double Shot, dark roast)
  • ½ cup (120 g) Ice Cubes (Large, clear cubes)
  • ½ tsp (2.5 ml) Simple Syrup (1:1 ratio, optional)
  • 3 whole Coffee Beans (for garnish)

Instructions:

  1. Prepare the Glass and Liqueur: Fill your chosen rocks glass (or short tumbler) completely with fresh, high-quality ice cubes. Set aside.
  2. Chill the Spirit: Pour the measured Licor 43 into a cocktail shaker (or jar). If using optional simple syrup, add it now.
  3. Shake and Aerate: Fill the shaker with 3-4 ice cubes, secure the lid, and shake vigorously for 15–20 seconds until the outside of the shaker is frosty cold.
  4. Strain the Liqueur: Strain the chilled liqueur (discarding the ice from the shaker) directly over the fresh ice in your prepared glass.
  5. Pull the Espresso: Immediately prepare 2 fl oz of strong, fresh espresso. It is vital that the coffee is pulled just before pouring, ensuring it is piping hot.
  6. The Pour: Carefully and slowly pour the hot espresso directly over the back of a spoon and onto the cold Licor 43 and ice mixture. This helps create a beautiful, layered visual effect as the coffee settles.
  7. Serve: Garnish with 3 coffee beans placed atop the surface of the foam. Serve immediately, instructing the drinker to stir before consuming.