Licor 43 & Coffee
The perfect combination thanks to their complexity and flavour properties, sharing similar and balanced tasting notes.
Bartenders & Baristas Challenge
The global final took place on the 27th October 2021.
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
THALITA
FREIRE CACHO
BRAZIL - BRASIL
TROPICÁLIA
TROPICÁLIA
Ingredients
- 50ml Licor 43
- 25ml Catuaí amarelo coffee
- 20ml Strained pure passion fruit pulp
- Garnishing: 1 Basil leaf
Method
· Cocktail preparation
- Freeze the Cup with ice cubes and leave it
- Open the pure passion fruit and remove the pulp and with help of a sieve separate the concentrated liquid from the seeds
- Put all the ingredients on a shaker and shake without ice until it creates a little foam
- Add the ice to the shaker and make a hard shake
- Remove the ice from the glass
- With the help of a Hawthorn and a strainer, pour the cocktail into a coupé glass and fill it
- Garnish: Knock the basil leaf and aromatize the glass in circular movements. Decorate by putting it in the middle of the cocktail
· Coffee preparation
- Coffee used: Catuaí Amarelo Coffee
- Method of extraction: French Press Method
- Gr. Of dry coffee used: 20g
- Liquid produced: 100ml
- Water temperature: 96ºC
- Extraction time: 4 minutes
- Amount of pours: 1
SECOND & THIRD PRIZE
Second
EUROPEAN BARTENDERS SCHOOL
MAJ SCHÖFFMANN
Spanish Velvet
Spanish Velvet
Ingredients
- 45ml Cold brew coffee concentrate (1:8)
- 45ml Licor 43
- 30ml Wheat vodka
- 15ml Maraschino liqueur
- 100ml Coca-Cola
- Garnishing: Maraschino cherry
Method
· Cocktail preparation
- Brew cold brew coffee
- Chill Coca Cola and a coupe glass
- Prepare a shaker and pour the cold brew coffee, Licor 43, Vodka and Maraschino liqueur
- Dry shake
- Shake with ice and double strain
- Top with Coca Cola
- Garnish with Maraschino cherry and serve
· Coffee preparation
- Coffee used: Kimbo Premium Blend
- Method of extraction: Cold Brew
- Gr. Of dry coffee used: 50g
- Liquid produced: 400ml
- Water temperature: 4ºC
- Extraction time: 24 hours
- Amount of pours: 8,9
Third
THE NETHERLANDS - NEDERLAND
GABRIEL DOS SANTOS BARAUSKAITE VASIUNAS
PILÉ #2
PILÉ #2
Ingredients
- 30ml Licor 43
- 30ml Pisco acholado
- 40g Double espresso
- 80ml Tonic water
- 1 pinch Kosher salt
- 1 Orange zest
Method
· Cocktail preparation
- Add all ingredients except for the coffee to the tin
- Extract a double espresso using 21g for 11 seconds (40g output)
- Pour the fresh double espresso into the shaker tin
- Ice the tin and shake
- Take a chilled highball glass. Add ice and the tonic water
- Double strain the contents of the shaker tin into the highball glass
- Gently stir, with care not to create too many bubbles
- Garnish with a trimmed orange zest
· Coffee preparation
- Coffee used: Badeta
- Method of extraction: Espresso
- Gr. of dry coffee used: 21g
- Liquid produced: 40ml
- Water temperature: 90ºC
- Extraction time: 11 seconds
Third
UNITED STATES
MICHELLE NGUYEN
GOOD MORNING VIETNAM
GOOD MORNING VIETNAM
Ingredients
- 60ml Café du monde cold brew
- 30ml Cognac
- 30ml Condensed milk
- 37ml Licor 43
- Crushed ice
Method
· Cocktail preparation
- Add cold brew to a collins glass
- Add cognac to cold brew
- Fill the glass with crushed ice
- In a separate small pouring vessel combine Licor 43 and condensed milk. Stir thoroughly
- Pour Licor 43/condensed into the Collins glass
- Mixture slowly
· Coffee preparation
- Coffee used: Café du Monde
- Method of extraction: Cold Brew
- Gr. of dry coffee used: 60g
- Liquid produced: 450ml
- Water temperature: Refrigerate
- Extraction time: 24 hours
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.
EESTI, ESTONIA
AFTER HOURS
by LISANNE PENDRA
AFTER HOURS
Ingredients
- 25ml Licor 43
- 20 ml Whiskey (Four Roses Bourbon)
- 15ml Grapefruit juice
- 15ml Lemon juice
- 30ml Egg white
- 10ml Simple syrup
- 25ml Cold brew coffee
- Garnishing: Digestive cookies
Method
· Cocktail preparation
- Crush digestive cookies in a bowl. Rim the glass with digestive cookie crumble. Set aside
- Add Licor 43, bourbon, grapefruit juice, lemon juice, simple syrup and egg white in a shaker
- Shake without ice for about 7 seconds
- Add ice and shake again for about 7 seconds
- Strain the drink into the glass you prepared earlier
- Add ice until the glass is almost full
- Layer the coffee between froth and liquid. Squeeze the essential oils from the orange zest on top of the drink
· Coffee preparation
- Coffee used: Brazil Fortaleza (Bobolink farmers)
- Method of extraction: Cold Brew
- Gr. Of dry coffee used: 160g
- Liquid produced: 1000ml
- Water temperature: Room temperature (20ºC)/Charcoal Filtered water
- Extraction time: 15 hours
- Amount of pours: None
GERMANY - DEUTSCHLAND
KRAKATOA 43
by NICOLAS SPIRGATIS
KRAKATOA 43
Ingredients
- 30ml Licor 43
- 15ml Noilly Prat Rouge
- 5ml Regans' Orange Bitters No.6
- 10ml Smith & Cross Rum
- 20ml Fresh blood orange juice
- 10ml Fresh lime juice
- 70ml Cold brew coffee
Method
· Cocktail preparation
- Fill all the ingredients in the right amount in a mixing glass
- Swizzle it for roundabout 15sec. without ice
- Take out your pre chilled tiki mug and fill it completely with crushed ice. Afterward fill in the mixture
- Decorate the drink with an edible flower, orange peel / zest and a straw
· Coffee preparation
- Coffee used: Ubumwe Filter Coffee
- Method of extraction: Cold Brew
- Gr. of dry coffee used: 150g
- Liquid produced: 3000ml
- Water temperature: Let it sit for 18h at room temperature. After that for 6h in the fridge
- Extraction time: 24 hours
- Amount of pours: 70ml
MEXICO - MÉXICO
TROPICAL 43
by JUAN ALBERTO RODRIGUEZ SAHAGÚN
TROPICAL 43
Ingredients
- 25ml Espresso
- 30ml Licor 43
- 20ml Vodka
- 50ml Pineapple juice
- 30ml Coconut cream
Method
· Cocktail preparation
- Prepare an espresso and chill it
- Add all the ingredients into a shaker
- Add ice and shake well
- Strain and pour in an old fashioned glass
- Garnish with a cherry and two pineapple leaves
· Coffee preparation
- Coffee used: An espresso coffee using a blend of arabicas and robustas, a fine-ground, intensely roasted coffee from the state of Oaxaca in Mexico.
- Method of extraction: Espresso
- Gr. of dry coffee used: 8g
- Liquid produced: 25ml
- Water temperature: 90ºC
- Extraction time: 25 seconds
SPAIN - ESPAÑA
MACCHIATO 43
by SANTIAGO FERNÁNDEZ CHECA
MACCHIATO 43
Ingredients
- 60ml Licor 43
- 20ml Limoncello
- 50ml Evaporated milk
- 80ml Espresso coffee
- 10ml Almond syrup
- Garnishing: lime, cinnamon, coffee beans and grated cocoa
Method
· Cocktail preparation
- Prepare an espresso in a regular espresso machine
- Mix the Licor 43, the limoncello and the evaporated milk in a shaker and shake energetically
- Pour it in a glass. Wait 30 seconds
- Add the Almond syrup to the coffee
- In the other glass, pour the coffee slowly to make the layers effect
- Decorate the cocktail with lime, cinnamon, coffee beans and grated cocoa
· Coffee preparation
- Coffee used: Ethiopia Sidamo
- Method of extraction: Espresso
- Gr. of dry coffee used: 7g
- Liquid produced: 80ml
- Water temperature: 90ºC
- Extraction time: 20 seconds
- Amount of pours: 1
UNITED KINGDOM
LICORGASM
by KIAN JENKINS
LICORGASM
Ingredients
- 25ml Licor 43
- 25ml Amaretto
- 25ml Baileys
- 25ml Vanilla vodka
- 50ml Bourbon cream espresso (Pact coffee select)
- 75ml Milk
- 5ml Lotus biscoff spread
Method
· Cocktail preparation
- Grind coffee beans into fine coffee
- Prepare 50ml of espresso
- Add all ingredients into Boston shaker with ice
- Shake hard and single strain
- Garnish with a crush biscoff layer on to the top of the drink and a whole biscuit on the side
· Coffee preparation
- Coffee used: Pact Coffee Select (Bourbon Cream)
- Method of extraction: Espresso
- Gr. of dry coffee used: 15g
- Liquid produced: 50ml
- Water temperature: 93ºC
- Extraction time: 20 seconds
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.
PENELOPE BASS
Penelope has been a senior editor at Imbibe since 2015; as well as writing articles for the bi-monthly magazine and online articles, Penelope regularly serves as a panel moderator and cocktail competition judge.
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
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). And there also was a Public Vote winner who received €1,000*
* To be spent on professional courses or equipment.
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). And there also was a Public Vote winner who received €1,000*
* To be spent on professional courses or equipment.
Licor 43 Baristo
A fusion of Licor 43 with coffee from The Canary Islands.