Ingredients:

  • Ice (large cubes, enough to fill glass)
  • 2 oz (60 ml) Licor 43 (Spanish vanilla liqueur)
  • Double Shot (approx. 2 oz / 60 ml) Freshly Brewed Espresso, hot
  • 1/2 tsp Simple Syrup (Optional, 1:1 ratio)
  • 1 Strip Orange peel (for garnish, optional)

Instructions:

  1. Chill the Glass: Place the serving glass in the freezer for at least 5 minutes prior to assembly, or fill it with ice water while you prepare the coffee, then discard the water.
  2. Brew the Espresso: Immediately before assembly, pull a fresh double shot of hot, strong espresso. Set aside briefly.
  3. Charge the Glass: Remove the chilled glass. Fill it nearly to the top with large, solid ice cubes.
  4. Add the Liqueur: Carefully pour the measured Licor 43 (and optional simple syrup) over the ice cubes. The liqueur should sink to the bottom.
  5. Achieve the Split (The Key Move): Hold a bar spoon, convex side up, just above the surface of the liqueur/ice mixture. Slowly and steadily pour the hot espresso over the back of the spoon, allowing it to layer neatly atop the chilled liqueur.
  6. Garnish and Serve: If using, express the oils from the orange peel over the drink by twisting it, then drop the peel in. Serve immediately, instructing the drinker to stir before taking the first sip.