A beautiful mid of different beans and nut, hints of wasabi and fresh tomato

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Ingredients

 30 ml Mr Black
 20 ml Chocolate infused Bombay Sapphire
 10 ml Amotillado Sherry
 15 ml Tomato Juice
 15 ml Pistachio-Wasabi Orgeat

Directions

1

Pistachio-Wasabi Orgeat Syrup:
40grs wasabi paste
50 grs sugar
150ml water
- roast the pistachios, add them to a pot with hot water. Add everything to a blender (together with the wasabi) and blend until a uniform paste is formed
Strain and bottle

2

For the Chocolate Infused Bombay
Melt 200 grs 80% chocolate and add to a glass together with 750 ml gin, let it set for a week and strain the chunks

3

Add al the ingredient in a Boston shaker, shake for 30 second and double strain in a chilled Turkish tee glass. Garnish with dried tomato, coffee beans, cacao beans and pistachios


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