Bartenders & Baristas Challenge
Bartenders & Baristas Challenge

Bartenders & Baristas Challenge

The global final was held on Oct, 17th-20th 2022 in Gran Canaria, Spain.

Big congratulations to the winners and a massive thank you to everyone who took part. Not just in the Global Competition but also in all the national competitions held.

We’re already working on the next edition and you won’t want to miss it. So stay tuned!

THE WINNER

by YEFERSON AVILA

ARMONÍA

ARMONÍA

ARMONÍA

Ingredients

  • 23ml Licor 43
  • 7ml Amaro Montenegro
  • 30ml espresso coffee
  • 40ml pineapple extract
  • 2 gr roasted coconut

Method

· Cocktail preparation
  1. Pour Licor 43 and Amaro Montenegro into the mixing glass
  2. Add coffee and pineapple into the cocktail shaker
  3. Shake and refresh for 8 seconds
  4. First, serve the mixture of Amaro and Licor 43, and then the mixture of pineapple and coffee
  5. Garnish with roasted coconut
· Coffee preparation
  1. Coffee used: Caturro Variety
  2. Method of extraction: Espresso
  3. Gr. Of dry coffee used: 20gr
  4. Gr. Of liquid produced: 50ml
  5. Water temperature: 90-95ºC
  6. Extraction time: 25-30 seconds

SECOND & THIRD PRIZE

Second

MEXICO - MÉXICO

by CRISTIAN PONCE

CRISTIAN PONCE

ALQUIMISTA 43

ALQUIMISTA 43

ALQUIMISTA 43

Ingredients

  • 30ml Licor 43
  • 30ml espresso coffee
  • 25ml Vermouth rosso
  • 2 dashes Angostura bitters
  • Orange skin

Method

· Cocktail preparation
  1. Prepare the espresso
  2. Put the espresso in the mixing glass
  3. Pour the rest of the ingredients in the mixing glass
  4. Stir, chill and serve in an old fashioned glass
  5. Garnish with an orange peel
· Coffee preparation
  1. Coffee used: Alquimia Café
  2. Method of extraction: Espresso
  3. Gr. Of dry coffee used: 20g
  4. Gr. Of liquid produced: 30ml
  5. Water temperature: 91ºC
  6. Extraction time: 25 seconds
Third

EESTI, ESTONIA

by RAIMOND UMMUS

RAIMOND UMMUS

RUIBARBO 43

RUIBARBO 43

RUIBARBO 43

Ingredients

  • 40ml Licor 43
  • 20ml lime juice
  • 12,5ml espresso coffee
  • 10ml pineapple juice
  • 11gr rhubarb
  • 7gr ginger

Method

· Cocktail preparation
  1. Chill down the shaker and glasses. Remove ice from the shaker
  2. Muddler ginger and rhubarb separately into the shaker
  3. Add ice and rest of the ingredients into the shaker
  4. Strong shake so that the foam would form in the shaker
  5. Remove ice from the cocktail glass and fine strain
  6. Add decoration
· Coffee preparation
  1. Coffee used: Lykke Bam Bam espresso
  2. Method of extraction: Espresso
  3. Gr. Of liquid produced: 12,5ml
  4. Water temperature: 90ºC
  5. Extraction time: 30 seconds
  6. Amount of pours: 1 pour

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 it better than ever.

AUSTRALIA

by BRENNEN EATON

SEASONS BREAK

by BRENNEN EATON

SEASONS BREAK

SEASONS BREAK

Ingredients

  • 30ml Licor 43
  • 20ml Single malt Scotch (12 year old)
  • 3 dashes walnut bitters
  • 70ml Steamed espresso shot
  • 2 Chocolate wafer sticks

Method

· Cocktail preparation
  1. Add Licor 43, whiskey and walnut butter into a mixing glass. Stir with ice
  2. Strain into glass with a large ice cube
  3. Pour 3 shots of espresso into a frothing jug. Add ice cubes and a splash of water. Froth up until ice is melted
  4. Float coffee on the cocktail and give a light stir
  5. Garnish with the wafer sticks
· Coffee preparation
  1. Coffee used: Bellissimo ultimo blend
  2. Method of extraction: Espresso
  3. Gr. Of dry coffee used: 22g
  4. Gr. Of liquid produced: 35-37ml
  5. Water temperature: 90-96ºC
  6. Extraction time: 30-35 seconds
  7. Amount of pours: 3 shots

BRAZIL - BRASIL

by ANDRÉ DE ABREU CAVEAGNA

LA FÚRIA 43

by ANDRÉ DE ABREU CAVEAGNA

LA FÚRIA 43

LA FÚRIA 43

Ingredients

  • 35ml Licor 43
  • 25ml Brandy de Jerez Carlos I
  • 25ml Jerez Amontillado Napoleon
  • 25ml Espresso coffee
  • 10ml Lemon juice
  • 45g Pineapple
  • Half a slice of very thin pineapple caramelised with sugar

Method

· Cocktail preparation
  1. Smash the pineapple in the cocktail shaker
  2. Put all the ingredients in the cocktail shaker
  3. Shake it well with plenty of ice for 10 seconds
  4. Serve in a previously chilled Old Fashioned glass
  5. Place a single ice cube measuring 5x5 cm in the glass
  6. Add the caramelised pineapple and serve
· Coffee preparation
  1. Coffee used: Bourbon Amarelo medium roast Serra das Três Barras farm
  2. Method of extraction: Espresso
  3. Gr. Of dry coffee used: 3g
  4. Gr. Of liquid produced: 28ml
  5. Water temperature: 90ºC
  6. Extraction time: 14 seconds
  7. Amount of pours: 1 pour

GERMANY - DEUTSCHLAND

by EDDY BENAVIDES MONTAÑO

GOLDEN LIFE

by EDDY BENAVIDES MONTAÑO

GOLDEN LIFE

GOLDEN LIFE

Ingredients

  • 40ml Licor 43
  • 20ml brandy de Jerez Carlos I
  • 25ml cold brew coffee
  • 15ml almond syrup
  • 45ml pineapple juice

Method

· Cocktail preparation
  1. Chill the glasses
  2. Put ice in the shaker and add all the ingredients in the order of the ingredients list. Shake well
  3. Change the ice in the glasses for new ones
  4. Pour the cocktail into the glass
  5. Add the orange twist
  6. Garnish with a slice of dehydrated pineapple with almond slices and edible gold
· Coffee preparation
  1. Coffee used: MishGold
  2. Method of extraction: Cold Brew
  3. Gr. Of dry coffee used: 50g
  4. Gr. Of liquid produced: 25ml
  5. Water temperature: 10-15ºC
  6. Extraction time: 24 hours

SPAIN - ESPAÑA

by VIRGINIA RAMON MEDINA

ESSENCE 43

by VIRGINIA RAMON MEDINA

ESSENCE 43

ESSENCE 43

Ingredients

  • 45ml Licor 43
  • 25ml Takamaka Rum dark spiced
  • 30ml espresso coffee
  • 50ml soda white peach & jasmine London Essence

Method

· Cocktail preparation
  1. Prepare an espresso and reserve. Chill the glass
  2. Pour Licor 43 and Takamaka Rum to the mixing glass
  3. Add the espresso and the ice cubes and stir
  4. Remove the ice from the glasses and serve the mix in the glass. Add two new ice cubes
  5. Top with London Essence Soda
  6. Garnish with the last ice cube -with bear form- and gold dust
· Coffee preparation
  1. Coffee used: Three Marks Coffee
  2. Method of extraction: Espresso
  3. Gr. Of dry coffee used: 10,5g
  4. Gr. Of liquid produced: 30ml
  5. Water temperature: 85-92ºC
  6. Extraction time: 28 seconds

UNITED KINGDOM

by STEVIE BURTON

CEREZA FOCUS

by STEVIE BURTON

CEREZA FOCUS

CEREZA FOCUS

Ingredients

  • 45ml Licor 43
  • 25ml Luxardo Sangue Morlacco cherry liqueur
  • 20ml Regal rogue bold red vermouth
  • 15ml cold brew coffee
  • 2 dashes Fee Brothers Aztec chocolate bitters

Method

· Cocktail preparation
  1. Chill an Coupe Glass with ice
  2. Measure all ingredients into a mixing glass
  3. Prepare an orange zest using a peeler
  4. Discard ice from Coupe
  5. Fill mixing glass with Cubed Ice, and stir with Bar Spoon for 10-12 Seconds
  6. Strain the liquid into the chilled Coupe using a Hawthorne strainer
  7. Express oils from orange zest over the drink from above, and to the side slightly, and twist
  8. Garnish rim with the twisted orange peel, and serve
· Coffee preparation
  1. Coffee used: Kofra Hi - Fi Blend
  2. Method of extraction: Cold brew
  3. Gr. Of dry coffee used: 50g
  4. Gr. Of liquid produced: 300ml
  5. Water temperature: Room temperature, Still bottled water
  6. Extraction time: 18 hours, refrigerated

UNITED STATES

by LAUREN PELLECCHIA

PASSIONATELY 43

by LAUREN PELLECCHIA

PASSIONATELY 43

PASSIONATELY 43

Ingredients

  • 30ml Licor 43
  • 22ml passion fruit puree
  • 15ml lemon juice
  • 15ml Allspice Dram
  • 15ml Macadamia nut liqueur
  • 45ml cold brew coffee

Method

· Cocktail preparation
  1. Add all ingredients to a cocktail shaker
  2. Shake with one large ice cube for about 15 seconds
  3. Double strain through a fine mesh strainer into a Coupe
  4. Serve with white chocolate dipped shortbread cookies
· Coffee preparation
  1. Coffee used: Deeper Roots Losantiville Blend
  2. Method of extraction: Cold brew
  3. Gr. Of dry coffee used: 100g
  4. Gr. Of liquid produced: 500ml
  5. Water temperature: Cold
  6. Extraction time: 12 hours

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.

<span class="swash first">L</span>YNNETTE MARRERO
LYNNETTE MARRERO

Lynnette is an American bartender, mixologist, and philanthropist known for creating the world's first all-female speed bartending competition, "Speed Rack." She is widely regarded as one of the pioneer female cocktail-specific bartenders in the industry, and is based in New York City.

<span class="swash first">M</span>ERIJN GIJSBERS
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.

<span class="swash first">T</span>HALITA FREIRE
THALITA FREIRE

Thalita is a Beer Sommelière, Bartender, Mixologist, Master Distiller, Consultant, Teacher and World Champion of the B&B Challenge 2021. Her experience in the industry dates back to the 2015 and currently works as a consultant for bars, restaurants and breweries, and as trainer in professional qualification programs.

The Prize

2017 Winner
2017 Winner
2018 Winners
2018 Winners
2019 winners
2019 winners
2020 Winner
2020 Winner
2021 Winner
2021 Winner
2022 Winner
2022 Winner

THE GLOBAL ELITE

Licor 43 rewarded the champion of the Global Final with a prize worth €3,000* and a strong international media coverage (valued at €1,000). The winner will also become part of the Global Jury in the next B&B Challenge edition and invited to participate as Licor 43 guest bartender in international events in 2023.

* To be spent on professional courses or equipment.

Licor 43 & Coffee

Licor 43 & Coffee

The perfect combination thanks to their complexity and flavour properties, sharing similar and balanced tasting notes.

Licor 43 Baristo

Licor 43 Baristo

A fusion of Licor 43 with coffee from The Canary Islands.