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Recipe: Island Hopper

This week we caught up with 2019 ALIA Bartender of the Year, Millie Tang, so thought it was only fitting to showcase one of her creations.

This cocktail, called the Island Hopper, won Tang the global final of the Licor 43 Bartenders and Baristas Challenge last year with competition partner Jessie Williamson.

Describing the drink, Tang said: “The Island Hopper pays homage to how coffee and spices came to Spain and the rest of the world via the Silk Road and various merchant trails and to how Jessie and I came in to being as people, we’re both of mixed heritage and chose ingredients to represent our mixed backgrounds.

“We also aligned the style of drink with two other traditional Liquor 43 and coffee serves, the Carajillo and the Barraquito. I was worried about how Simon Difford, one of the judges, would find the drink as his face said it all when I listed the ingredients during our presentation… but he loved it.”

Find the Island Hopper recipe below.

Island Hopper

Ingredients:


  • 20ml Licor 43
  • 20ml Espresso
  • 15ml Pandan Coco Lopez
  • 10ml Fernet Branca
  • 1 dash Angostura Bitters
  • 10ml Cava (to top)
  • Grated nutmeg

Directions:


  1. Shake ingredients together.
  2. Strain into a rocks glass over block ice.
  3. Top with Cava and grated nutmeg.
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