This Drink is inspired by the tiki barstyle, combined with a touch of molecular cuisine. Because I like the combination of coffee liqueur and pineapple in the Mr. Bali Hai Cocktail, I used this flavour profile in the espuma, complemented by blackberry, to make it more interesting and adding a nice purple color. The Habanero Shrub adds a nice spiciness to the foam. The Drink itself is basically an augmented sour, which is typical for tiki cocktails.

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Ingredients

 30 ml Cognac (Pierre Ferrand 1840)
 22.50 ml Overproof Jamaican Aged Pot Still Rum (Hampden Overproof)
 22.50 ml Mr Black Coffee Liqueur
 30 ml Lemon juice
 22.50 ml Orange juice
 22.50 ml White grapefruit juice
 25 ml Orgeat (homemade)
 2 dashes Dale DeGroff’s Pimento Aromatic Bitters
  tsp Absinthe (Kübler)
 1 Orange wheel
 2 Blackberries
 1 Sprig of mint
 30 ml Mr Black Coffee Liqueur
 150 ml Pineapple juice (freshly juiced)
 150 g Blackberry puree (homemade from frozen blackberries)
 15 ml Cane sugar simple syrup
 50 drops Hellfire Habanero Shrub(Bittermens)
 ½ tsp Xanthan gum
 2 N2O Chargers for cream dispensers
 200 g Whole normal almonds
 50 g Bitter almonds
 1 l Water
 500 g Raw cane sugar (approximately)
 15 ml Orange flower water
 5 ml Rose water

Directions

1

Shake Cognac, rum, 22,5 ml coffee liqueur, lemon juice, orange juice, grapefruit juice, orgeat, pimento bitters & absinthe with plenty of ice.

2

Strain over fresh ice in a frozen double old fashioned glass.

3

Garnish with the orange slice, the blackberries and the mint sprig on a cocktail picker.

4

Top off with the espuma.

5

Garnish the Espuma with coffee beans.

6

For the espuma: Combine 30 ml coffee liqueur, pineapple juice, blackberry puree & Habanero Shrub and strain through a fine mesh sieve.

7

Add the xanthan and mix with a stick blender.

8

Funnel the mixture in an 0,5 l iSi Gourmet Whip.

9

Load with two N20 chargers.

10

Shake and refrigerate until usage. Makes more than one Cocktail.

11

For the orgeat: Blanch 200 g whole normal almonds and 50 g bitter almonds

12

Peel the almonds

13

Shred the peeled almonds and the water in a food processor.

14

Pour the mixture in a pot and bring to boil.

15

Let the almond pulp cool down to room temperature.

16

Strain it with pressure through a cheesecloth.

17

Combine the resulting almond milk with cane sugar in a 1:1 ratio and boil untill the sugar has dissolved.

18

Then add 15 ml orange flower water and 5 ml rose water

19

Bottle and refrigerate.


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One Comment

  1. Dennis Kuhn 14 October 2021 at 1:00 am

    Interessante Kombination

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