I am upgrading the Espressotini! Recently, I entered Licor 43's cocktail competition with my latest creation, "The Andalusian!" The rules of the competition are simple: make a cocktail with Licor 43 and coffee as the stars of the show.
My inspiration for my latest creation came from my studies on the Middle East, specifically on the history of Spain with the second Umayyad Caliphate in Al-Andalusia. I wanted to create a cocktail that combines the best of both of those worlds and came up with a new idea for rich Espressotini that matches a rich history of flavor. You are going to love the Andalusian!
Ingredients:
.75 oz Licor 43
1.25 - 1.5 oz Bulleit Rye Whiskey
1 oz Bokobsa Bouka (Fig Brandy/ Liqueur)
3 Dashes Mint Bitters
1 oz Espresso (Darker the better)
Garnish: Mint Whipped Cream
Method:
Brew the Espresso and set aside.
Create your Mint Whipped Cream (1 pint heavy cream, 3 oz mint (minced), 3 drops mint extract, 3 tablespoons confectioners sugar) and using the stand mixer on slow to high until soft peaks are formed.
In an iced cocktail shaker, combine all ingredients (except whipped cream) and shake vigorously for 30-45 seconds until soft peaks.
Strain in a chilled coupe glass and add a dollop of whipped cream
Serve Immediately!
This competition is a lot of fun and it is a great addition to the espresso martini cocktail vibe. If you love this recipe then please show your support. You can vote here: https://bbchallenge.licor43.com/cocktails/the-andalusian/