It’s a breakfast cocktail pretending to be a stout, a harmonious combination of coffee, spices, chocolate and smoky flavor.
Nitrogen (N2) is added to the drink to make a rich, silky texture, and a creamy foam head.
Grab a low alcohol drink with your brunch and have a chill day.
Drop 1/2 tablespoon cocoa nibs into the Ardbeg in a glass jug. Let it sit about 12hr, and strain it out.
Take 100g sugar with 100g red wine, 2g clove, 1 cinnamon stick, and 10g oven baked bacon, boil 10 minutes, strain the bacon and spices.
Combine all ingredients in a mixing glass, add some ice to make it chilled. Strain the liquid into cream dispenser, infused with pure nitrogen.
Put the cream dispenser into refrigerator for 30 minutes.
Then, serve cocktail in glass and garnish with bacon skewer.