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Bartenders & Baristas Virtual Challenge
Bartenders & Baristas Virtual Challenge

Bartenders & Baristas Virtual Challenge

The global final took place on the 23rd October 2020.

A 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!

See 2020 EDITION

THE WINNER

ANNAROSE
KRONE

UNITED STATES

by ANNAROSE KRONE

Deja Brew

"Nice combination of aromas. Really nice presentation and clean drink garnish" - Timon Kaufmann

Recipe
Deja Brew

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
  1. Add all the ingredients to tin. Make sure your espresso is freshly brewed.
  2. Dry shake (no ice).
  3. Add ice and shake again - this time long and hard.
  4. Double/fine strain the cocktail into a chilled coupe glass.
  5. Skewer 3 raspberries, and gently rest this on top of the cocktail’s pillow-like crema.
  6. Serve (or drink!) immediately. And enjoy a perfectly bloomed cocktail!
· Coffee preparation
  1. Groundwork Coffee’s organic roast: 17 gr.
  2. Liquid produced: 30 ml.
  3. Water temperature: 90-96°C.
  4. Extraction time: 25 seconds.
  5. Amount of pours: 2.

SECOND & THIRD PRIZE

Second

EUROPEAN BARTENDERS SCHOOL

by AIDAN TIBBINS

AIDAN TIBBINS

Bean there Licor that "I liked the way the cardamom, Licor 43 and orange sit together" - Simon Difford

Recipe
Bean there Licor that

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
  1. Add the green cardamom pod to the shaker and the orange flower water and saline solution.
  2. Muddle the cardamom in the shaker.
  3. Add the gin, Licor 43 and cold brew coffee to the shaker.
  4. Hard shake and fine strain into a rocks/single old-fashioned glass with a big rock of ice.
  5. Garnish the cocktail with a discarded orange coin.
· Coffee preparation
  1. Majinja AA, medium roasted: 105 gr.
  2. Water: 750 ml.
  3. Extraction time: 20 hours.
Third

MEXICO - MÉXICO

by BERENICE MORALES

BERENICE MORALES

Fusión 43 PUBLIC VOTE WINNER! "The drink is delicious and I really appreciated the creaminess" - Merijn Gijsbers

Recipe
Fusión 43

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
  1. Place enough ice in our glass, previously chilled.
  2. Add the natural Greek yoghurt to the shaker.
  3. Sweeten it with brown sugar.
  4. Add the espresso coffee, coconut liqueur and Licor 43.
  5. Add ice cubes and give it a good shake.
  6. Double Strain and pour it into the glass.
  7. Aromatize with a touch of nutmeg and shredded coconut. Decorate with an edible flower.
· Coffee preparation
  1. “Nespresso”, Medium-Dark Roast: 7.5 gr.
  2. Liquid produced: 40 ml.
  3. Water temperature: 60°C.
  4. Extraction time: 20 seconds.
  5. 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

by NICOLAS SPIRGATIS

Miel de Cartagena

by NICOLAS SPIRGATIS

"The kirsch is the predominant flavour and it is a very tasty cocktail" - Simon Difford

Recipe
Miel de Cartagena

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
  1. Make a double espresso.
  2. Stir the muscovado sugar into the espresso, then pour it into the shaker.
  3. Break open a cardamom capsule and add it into the shaker.
  4. Pour Licor 43 and Kirschwasser into the shaker, then fill it with ice.
  5. Hard shake for about 12-15 seconds.
  6. Double strain the cocktail into the moka pot.
  7. Pour the cocktails from the pot into the cups.
· Coffee preparation
  1. Julius Meinl Vienna XVI Blend 100% arabica: 22 gr.
  2. Water temperature: 91.5°C.
  3. Extraction time: 26 seconds.
  4. Amount of pours: double espresso.

BRAZIL - BRASIL

by GENILSON RIBEIRO

Império

by GENILSON RIBEIRO

"I do like the cocktail which is well balanced" - Simon Difford

Recipe
Império

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
  1. Put all the ingredients in a chilled mixing glass and stir.
  2. Strain in a chilled coupe glass and garnish with a lime leaf and coffee beans.
· Coffee preparation
  1. Regular espresso medium roast: 10 gr.
  2. Liquid produced: 30 ml.
  3. Water temperature: 80°C.
  4. Extraction time: 8 seconds.
  5. Amount of pours: 15 ml.

SWEDEN - SVERIGE

by EMELIE HJÄRTSTRÖM

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

Recipe
The Bitter Confusion

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
  1. Build all ingredients in a highball glass.
  2. Add some ice.
  3. Top up the glass with soda water.
· Coffee preparation
  1. “Nespresso”.
  2. Liquid produced: 40 ml (cold).

SPAIN - ESPAÑA

by YASMINE DELAMEILLEURE

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

Recipe
The Caribbean 43

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
  1. Add 2 ice cubes with Licor 43, Damoiseau mango and passion fruit rum, falernum syrup and the lime juice.
  2. Add 1 espresso, the egg white and Licor 43.
  3. Shake and strain.
  4. Pour 15 ml of coffee and then the foam on top of the cocktail.
· Coffee preparation
  1. Medalla de Oro, “Kilimanjaro” Kenian Arabica: 9 gr.
  2. Liquid produced: 38.5 ml.
  3. Water temperature: 90°C.
  4. Extraction time: 24,88 seconds.
  5. Amount of pours: 1.

THE NETHERLANDS - NEDERLAND

by NIKITA DE GRAAF

The Mystery of Forty-three

by NIKITA DE GRAAF

"Definitely one of the best competitors when it comes to the coffee part" - Merijn Gijsbers

Recipe
The Mystery of Forty-three

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
  1. Pour all the ingredients into a Boston shaker.
  2. Chill the glass with ice cubes.
  3. Fill the shaker with cubed ice and give it a hard shake. Then get rid of the ice.
  4. Use a strainer & fine strainer.
  5. Strain into the chilled glass, make sure you have about 0.5 cm foam.
  6. Garnish by drawing a circle & writing 43 the inside the circle with chocolate sauce on top of the cocktail.
  7. Serve with coffee chocolate & enjoy!
· Coffee preparation
  1. 100% arabica from Brazil: 12.5 gr.
  2. Liquid produced: 30 ml.
  3. Water temperature: 93°C.
  4. Extraction time: 26 seconds.

BELGIË - BELGIQUE - BELGIEN

by GAËTAN DUERINCK

Willy Tonka

by GAËTAN DUERINCK

"Lemony notes are pleasant and complement the other flavours" - Merijn Gijsbers

Recipe
Willy Tonka

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
  1. Mix the ingredients together.
  2. Shake and fine strain.
  3. Serve.
  4. Garnish with tonka bean.
· Coffee preparation
  1. Kimbo coffee: 10 gr.
  2. Liquid produced: 50 ml.
  3. Water temperature: 94°C.
  4. Extraction time: 28 seconds.
  5. 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
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.

<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>IMON KAUFMANN
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.

Judging CriteriaTerms & Conditions

The Prize

2017 Winner
2017 Winner
2019 Winner
2019 Winner
2018 winner
2018 winner

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.

Licor 43 & Coffee

Licor 43 & Coffee

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

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Licor 43 Baristo

Licor 43 Baristo

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

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