• 5cl Turkish-style coffee with hazelnut flavor (or any strong coffee) 
• 4cl Gran Milano bitter (Campari also works)
• 3cl Villa Serravalle Amarone Grappa Barrique (Just aged grappa in general)
• 2cl Frangelico Hazelnut Liqueur
• 3cl Freshly squeezed orange juice
• 1cl Freshly squeezed lemon juice
• 3cl Aquafaba (Canned Chickpeas juice) 
• 3 dashes Angostura Bitter

EQUIPMENT
• Ice cubes (check 2 hours before)
• Shaker
• Jigger
• Fine mesh strainer
• Cocktail strainer (optional)
• Bar spoon,
• A citrus reamer
• A peeler
• A desk
• A knife
• And a fine-looking glass

INGREDIENT PREPARATION
1. Prepare and check the ice cubes in advance. One small-ish tray will be enough for one person. 
2. Take one orange and peel some skin off in elongated pieces.
3. Squeeze all the juices and pour them into separate glasses or pitchers. 
4. Now, make some strong-ass coffee. So strong you won’t sleep ‘til morning. Let it cool.

MIXING TIME
1. Prepare your space. That just means making sure you have everything on hand. You should have all the bottles opened, juices squeezed, ice cubes ready, coffee chilled, and aquafaba waiting in a separate pitcher. 
2. Fill the glass with ice cubes and put some in your shaker. Let it cool for a bit, and drain the water out of the shaker.
3. Now, let’s start pouring in the ingredients. Measure and pour all the alcohol, coffee, aquafaba and bitter. Now place a fine mesh strainer on top of your shaker and pour the orange and lemon juice over it. Take the bar spoon and gently rotate the fruit pulp so you get all of the juice out. Discard the pulp.
4. Close the shaker tightly and think about one upbeat song. Now shake to the rhythm for about 20 seconds. Shake it good. (The more you shake, the better the foam, but there is no need to get excessive.) 
5. Locate your glass and toss the ice and water out. Open the shaker, smell the cocktail, and imagine how good it’s gonna taste. If you used a Three-part shaker, jump to the next step. If you used the Boston shaker, now is the time to find your cocktail strainer. Place it on top of the glass and hold. 
6. Pour the liquid crimson gold into the glass. There should be some beautiful creamy foam starting to appear on the cocktail. 
7. Take the elongated orange skin, twist it a bit and place on top of the foam. 

Voila! 

Hot tips:
• The beginner-friendly shaker is the three-part one, but don’t be afraid to try the Boston shaker! Seeing what you shake does have that special effect. 
• Don’t like aged grappa or can't get your hands on it? Brandy would work perfectly.
• Aqufaba makes fabulous meringues, so next time, make sure to save the juice. You can do cool decorations for the cocktails.
• Turkish-style coffee is found all over the Balkans and Turkey. The coffee is finely grit and prepared with a unique pot made just for this coffee. It is called “džezva” and is broad at the bottom and narrow on top. If you want to prepare it, you will need the coffee made for Turkish-style cooking. Boil the water in the “džezva,” put in around 30g of coffee for two people, mix it well, slightly boil it again, and let it sit a bit so you won’t drink the coffee grounds. 
• Oranges and lemons let out more flavor and juice if you roll them on the counter before squeezing them.