Licor 43 & Coffee
The perfect combination thanks to their complexity and flavour properties, sharing similar and balanced tasting notes.
Bartenders & Baristas Virtual Challenge
We already have the most passionate creator of coffee cocktails in the whole world!
THE WINNER
ANNAROSE
KRONE
UNITED STATES
Deja Brew
"Nice combination of aromas. Really nice presentation and clean drink garnish" - Timon Kaufmann
Deja Brew
“Nice combination of aromas. Really nice presentation and clean drink garnish” – Timon Kaufmann
Ingredients
- 20 ml Licor 43
- 45 ml blended Scotch
- 2 dashes chocolate bitters
- 30 ml dark roast espresso (Groundwork Bitches Brew)
- 3 raspberries
Method
· Cocktail preparation
- Add all the ingredients to tin. Make sure your espresso is freshly brewed.
- Dry shake (no ice).
- Add ice and shake again - this time long and hard.
- Double/fine strain the cocktail into a chilled coupe glass.
- Skewer 3 raspberries, and gently rest this on top of the cocktail’s pillow-like crema.
- Serve (or drink!) immediately. And enjoy a perfectly bloomed cocktail!
· Coffee preparation
- Groundwork Coffee’s organic roast: 17 gr.
- Liquid produced: 30 ml.
- Water temperature: 90-96°C.
- Extraction time: 25 seconds.
- Amount of pours: 2.
SECOND & THIRD PRIZE
Second
EUROPEAN BARTENDERS SCHOOL
AIDAN TIBBINS
Bean there Licor that "I liked the way the cardamom, Licor 43 and orange sit together" - Simon Difford
Bean there Licor that
“I liked the way the cardamom, Licor 43 and orange sit together” – Simon Difford
Ingredients
- 25 ml Licor 43
- 25 ml gin (cardamom heavy)
- 1 green cardamom pod
- 2 drops orange flower water
- 25 ml cold brew coffee
- 1 drop saline solution (10:1)
Method
· Cocktail preparation
- Add the green cardamom pod to the shaker and the orange flower water and saline solution.
- Muddle the cardamom in the shaker.
- Add the gin, Licor 43 and cold brew coffee to the shaker.
- Hard shake and fine strain into a rocks/single old-fashioned glass with a big rock of ice.
- Garnish the cocktail with a discarded orange coin.
· Coffee preparation
- Majinja AA, medium roasted: 105 gr.
- Water: 750 ml.
- Extraction time: 20 hours.
Third
MEXICO - MÉXICO
BERENICE MORALES
Fusión 43 PUBLIC VOTE WINNER! "The drink is delicious and I really appreciated the creaminess" - Merijn Gijsbers
Fusión 43
PUBLIC VOTE WINNER!
“The drink is delicious and I really appreciated the creaminess” – Merijn Gijsbers
Ingredients
- 43 ml Licor 43
- 20 gr brown sugar
- 10 ml espresso coffee
- 15 ml coconut liqueur
- 50 gr natural Greek yogurt
- Nutmeg and shredded coconut
- 1 edible flower
Method
· Cocktail preparation
- Place enough ice in our glass, previously chilled.
- Add the natural Greek yoghurt to the shaker.
- Sweeten it with brown sugar.
- Add the espresso coffee, coconut liqueur and Licor 43.
- Add ice cubes and give it a good shake.
- Double Strain and pour it into the glass.
- Aromatize with a touch of nutmeg and shredded coconut. Decorate with an edible flower.
· Coffee preparation
- “Nespresso”, Medium-Dark Roast: 7.5 gr.
- Liquid produced: 40 ml.
- Water temperature: 60°C.
- Extraction time: 20 seconds.
- Amount of pours: 1.
FINALISTS
Huge congrats to the winners and a massive thank you to all the finalists and passionate coffee cocktail creators who took part in this year’s competition.
We’re looking forward to seeing you all again in the next edition that we’re already working on to make better than ever.
GERMANY - DEUTSCHLAND
Miel de Cartagena
by NICOLAS SPIRGATIS
"The kirsch is the predominant flavour and it is a very tasty cocktail" - Simon Difford
Miel de Cartagena
“The kirsch is the predominant flavour and it is a very tasty cocktail” – Simon Difford
Ingredients
- 30 ml Licor 43
- 22 ml espresso
- ¼ bsp muscovado sugar
- 1 capsule cardamom
- 20 ml Kirschwasser
Method
· Cocktail preparation
- Make a double espresso.
- Stir the muscovado sugar into the espresso, then pour it into the shaker.
- Break open a cardamom capsule and add it into the shaker.
- Pour Licor 43 and Kirschwasser into the shaker, then fill it with ice.
- Hard shake for about 12-15 seconds.
- Double strain the cocktail into the moka pot.
- Pour the cocktails from the pot into the cups.
· Coffee preparation
- Julius Meinl Vienna XVI Blend 100% arabica: 22 gr.
- Water temperature: 91.5°C.
- Extraction time: 26 seconds.
- Amount of pours: double espresso.
BRAZIL - BRASIL
Império
by GENILSON RIBEIRO
"I do like the cocktail which is well balanced" - Simon Difford
Império
“I do like the cocktail which is well balanced” – Simon Difford
Ingredients
- 25 ml Licor 43
- 15 ml espresso room temperature
- 10 ml Campari
- 20 ml Scotch whisky
- 20 ml dry sherry wine
- 1 lemon leaf
- 3 coffee beans
Method
· Cocktail preparation
- Put all the ingredients in a chilled mixing glass and stir.
- Strain in a chilled coupe glass and garnish with a lime leaf and coffee beans.
· Coffee preparation
- Regular espresso medium roast: 10 gr.
- Liquid produced: 30 ml.
- Water temperature: 80°C.
- Extraction time: 8 seconds.
- Amount of pours: 15 ml.
SWEDEN - SVERIGE
The Bitter Confusion
by EMELIE HJÄRTSTRÖM
"I liked the story behind the drink and the simplicity of it. The ingredients worked well together" - Timon Kaufmann
The Bitter Confusion
“I liked the story behind the drink and the simplicity of it. The ingredients worked well together” – Timon Kaufmann
Ingredients
- 40 ml Licor 43
- 40 ml espresso
- 10 ml Campari
- 10 ml Carpano Antica Formula
- Soda water
Method
· Cocktail preparation
- Build all ingredients in a highball glass.
- Add some ice.
- Top up the glass with soda water.
· Coffee preparation
- “Nespresso”.
- Liquid produced: 40 ml (cold).
SPAIN - ESPAÑA
The Caribbean 43
by YASMINE DELAMEILLEURE
"I liked the tropical aromas with the vanilla note of Licor 43 as it reminds me of an ice cream" - Timon Kaufmann
The Caribbean 43
“I liked the tropical aromas with the vanilla note of Licor 43 as it reminds me of an ice cream” – Timon Kaufmann
Ingredients
- 60 ml Licor 43: 30ml (drink) 30ml (foam)
- 65 ml Medalla de Oro coffee: 50ml (foam) 15ml (layer for the drink)
- 50 ml passion and mango fruit rum Damoiseau
- 10 ml Falernum syrup Monin
- 25 ml lime Juice
- 30 ml (foam) egg white
Method
· Cocktail preparation
- Add 2 ice cubes with Licor 43, Damoiseau mango and passion fruit rum, falernum syrup and the lime juice.
- Add 1 espresso, the egg white and Licor 43.
- Shake and strain.
- Pour 15 ml of coffee and then the foam on top of the cocktail.
· Coffee preparation
- Medalla de Oro, “Kilimanjaro” Kenian Arabica: 9 gr.
- Liquid produced: 38.5 ml.
- Water temperature: 90°C.
- Extraction time: 24,88 seconds.
- Amount of pours: 1.
THE NETHERLANDS - NEDERLAND
The Mystery of Forty-three
by NIKITA DE GRAAF
"Definitely one of the best competitors when it comes to the coffee part" - Merijn Gijsbers
The Mystery of Forty-three
“Definitely one of the best competitors when it comes to the coffee part” – Merijn Gijsbers
Ingredients
- 35 ml Licor 43
- 20 ml Gran Añejo rum
- 10 ml De Kuyper Elderflower
- 10 ml whiskey
- 10 ml sugar syrup
- 30 ml espresso
- Monin chocolate sauce
Method
· Cocktail preparation
- Pour all the ingredients into a Boston shaker.
- Chill the glass with ice cubes.
- Fill the shaker with cubed ice and give it a hard shake. Then get rid of the ice.
- Use a strainer & fine strainer.
- Strain into the chilled glass, make sure you have about 0.5 cm foam.
- Garnish by drawing a circle & writing 43 the inside the circle with chocolate sauce on top of the cocktail.
- Serve with coffee chocolate & enjoy!
· Coffee preparation
- 100% arabica from Brazil: 12.5 gr.
- Liquid produced: 30 ml.
- Water temperature: 93°C.
- Extraction time: 26 seconds.
BELGIË - BELGIQUE - BELGIEN
Willy Tonka
by GAËTAN DUERINCK
"Lemony notes are pleasant and complement the other flavours" - Merijn Gijsbers
Willy Tonka
“Lemony notes are pleasant and complement the other flavours” – Merijn Gijsbers
Ingredients
- 30 ml Licor 43
- 50 ml espresso coffee shot
- 30 ml Elixir d’Anvers
- 20 ml Tonka bean Monin syrup
- Grated Tonka bean
Method
· Cocktail preparation
- Mix the ingredients together.
- Shake and fine strain.
- Serve.
- Garnish with tonka bean.
· Coffee preparation
- Kimbo coffee: 10 gr.
- Liquid produced: 50 ml.
- Water temperature: 94°C.
- Extraction time: 28 seconds.
- Amount of pours: 10.
THE GLOBAL JURY
An internationally renowned panel of experts has evaluated taste, creativity and presentation of the cocktails according to their professional criteria. We would like to thank them for their extraordinary dedication and professionalism.
SIMON DIFFORD
Perhaps the only person to have personally mixed more than 5,000 different cocktail recipes, Simon is behind one of the world’s most visited drinks websites, diffordsguide.com. With 31 years in the drinks industry his knowledge of liqueurs and spirits is encyclopaedic and he’s always on the hunt for new things to try.
MERIJN GIJSBERS
International Barista Champion, trainer and consultant for his company Het Koffiegenootschap and as Alpro’s in-house barista. Merijn has been working with coffee for about 10 years, meeting new, inspirational people every day that keep him focused on the how’s and why’s of good coffee.
TIMON KAUFMANN
Timon has worked at some of the best bars in the world before he found his love for coffee. Today, the German “Coffee In Good Spirits” Champion is one of Germany's leading specialists when it comes to coffee within a bar environment.
The Prize
THE GLOBAL ELITE
The champion of the Global Final 2020 has taken home the €3,000* prize and the winner of the Public Vote a €1,000* prize.
They will also benefit from strong national and international media coverage.
* To be spent on professional courses or equipment.
The champion of the Global Final 2020 has taken home the €3,000* prize and the winner of the Public Vote a €1,000* prize.
They will also benefit from strong national and international media coverage.
* To be spent on professional courses or equipment.
Licor 43 Baristo
A fusion of Licor 43 with coffee from The Canary Islands.