Paul Rahfield, Yvelise Liqueur Laboratory
If you have a latin grandfather, chances are he sips on something similar to this after dinner.
3 Sugar Cubes
1 oz. Yvelise Meyer Limoncello
1/4 oz. Pastis or Anisette
1 shot of espresso
Soak two of the sugar cubes in a bit of Yvelise Limoncello. Soak the remaining cube in the Pastis. Place all three mostly strutted cubes in an espresso cup and fill with coffee. Stir lightly and pour remaining Limoncello on top. Serve with lemon peel garnish. Enjoy with biscotti.