Café Asiático

• Sweetened condensed milk
  30 ml (1 oz)

  Chilled, for the base layer
• Brandy
  30 ml (1 oz)

  Spanish brandy preferred
• Licor 43
  15 ml (0.5 oz)

  For vanilla-citrus flavor
• Freshly brewed espresso
  60 ml (2 oz)

  Hot, for the top layer
• Lemon peel
  1 piece

  Small strip, for garnish
• Cinnamon
  1 pinch

  Ground, for garnish

• Espresso machine or moka pot
• Bar spoon
• Measuring jigger
• Heatproof clear glass (preferably with a thick base)

1. 1

   Pour 1 oz of sweetened condensed milk into the bottom of a heatproof clear glass.

2. 2

   Slowly add 1 oz of brandy over the back of a spoon to float it gently atop the condensed milk, creating two distinct layers.

3. 3

   Carefully pour 0.5 oz of Licor 43 in the same way over the brandy, forming a third layer.

4. 4

   Brew 2 oz of espresso and gently layer it on top of the liqueurs, again using the back of a spoon for precision.

5. 5

   Garnish with a small strip of lemon peel and a pinch of ground cinnamon.

6. 6

   Serve immediately, allowing the drinker to stir and blend the flavors if desired.

• Stunning layered presentation makes it a showstopper at any gathering.
• A perfect blend of coffee, sweetness, and warming spirits.
• Rich, creamy texture with notes of vanilla and citrus from Licor 43.
• Versatile as both a dessert cocktail and a digestif.
• A unique cultural experience from the heart of Spain.

Café Asiático hails from Cartagena, a sun-soaked port city on Spain’s southeastern coast. It was invented in the early-to-mid 20th century by the owner of Bar Pedrín, who combined local flavors with a nod to Spanish tradition. Originally meant to warm the spirits of dockworkers and sailors, the drink quickly became a beloved regional specialty. Its signature glass, with a thick base to retain heat, and its careful layering are trademarks of this coastal classic. Today, the drink is celebrated as a unique fusion of coffee, liqueur, and Spanish flair.