Ingredients:

  • 2 oz Licor 43
  • 2 oz fresh espresso (dark roast)
  • 3 large ice cubes

Instructions:

  1. Brew 2 oz fresh espresso. Note: Use a dark roast to ensure a thick crema.
  2. Pour 2 oz Licor 43 into your shaker.
  3. Add 3 large ice cubes to the spirit.
  4. Tumble the hot espresso directly over the ice until you hear the first crackle.
  5. Seal the shaker immediately to trap the expanding steam.
  6. Shake vigorously for exactly 15 seconds until the shaker feels painfully cold.
  7. Strain into a rocks glass filled with fresh ice.
  8. Watch the layers separate until a thick golden foam settles on top.
  9. Garnish with a twist of orange peel to highlight the citrus botanicals.