Über 300 Drinkideen wurden im Rahmen der Licor 43 Bartenders & Baristas Challenge 2021 eingereicht. In das Ende Oktober virtuell ausgetragene Finale schafften es die Kreationen von neun Barprofis aus ebenso vielen Teilnehmerländern sowie der European Bartenders School . Gewonnen hat schließlich Thalita Freire Cacho aus Brasilien mit ihrem Drink „Tropicália“. Auf Platz zwei folgt Maj Schöffmann von der European Bartenders School mit der Drinkidee „Spanish Velvet“. Den dritten Platz teilen sich Michelle Nguyen aus den USA und Gabriel Don Santos aus den Niederlanden. Ihre Kreationen heißen „Good Morning Vietnam“ sowie „Pilé #2“. Der Publikumspreis ging an Lisanne Pendra aus Estland. Für Deutschland trat Nicolas Spirgatis aus dem „Al Salam“ in Köln mit seiner Kreation „Krakatao 43“ an.
„Tropicália“
by Thalita Freire Cacho, Brasilien
50 ml Licor 43
25 ml Catuaí amarelo coffee
20 ml Strained pure passion fruit pulp
Garnish: 1 Basil leaf
Method: 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. 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: 20 g
Liquid produced: 100 ml
Water temperature: 96 °C
Extraction time: 4 minutes
Amount of pours: 1
„Spanish Velvet“
by Maj Schöffmann, European Bartenders School
45 ml Cold brew coffee concentrate (1:8)
45 ml Licor 43
30 ml Wheat vodka
15 ml Maraschino liqueur
100 ml Coca-Cola
Garnish: Maraschino cherry
Method: 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: 50 g
Liquid produced: 400 ml
Water temperature: 4 °C
Extraction time: 24 hours
Amount of pours: 8,9
„Good Morning Vietnam“
by Michelle Nguyen, USA
60 ml Café du monde cold brew
30 ml Cognac
30 ml Condensed milk
37 ml Licor 43
Method: 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: 60 g
Liquid produced: 450 ml
Water temperature: Refrigerate
Extraction time: 24 hours
„Pilé #2“
by Gabriel Dos Santos Barauskaite Vasiunas, Niederlande
30 ml Licor 43
30 ml Pisco acholado
40 g Double espresso
80 ml Tonic water
1 pinch Kosher salt
1 Orange zest
Method: Add all ingredients except for the coffee to the tin. Extract a double espresso using 21 g for 11 seconds (40 g 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: 21 g
Liquid produced: 40 ml
Water temperature: 90 °C
Extraction time: 11 seconds
Quelle: Zamora Company
