Inspired by a Classic: the Espresso Martini I wanted to create an after dinner drink with a new depth of different tastes. The smell is tonka bean, the first impression is coffee and the aftertaste is apricot that gives you a feeling of a desert and a good drink at once. It's important to me that every sip is as good as the fitst.
Chill a coupette glass with pebbled ice.
Then add all ingredients into a cocktail shaker fill with ice and shake well for about 10-15 seconds.
Double strain the drink into the coupette glass.
Garnish with a thin chocolate chip.
To make the Cold Brew Coffee add 50g of freshly ground, course coffee and 500ml of water and one crushed tonka bean into a jar
Seal it an put it into the fridge for about 14 hours. Shake it from time to time.
After the 14 hours fine strain the cold brew into a bottle, label it and keep it in the fridge.
Bring 350ml of water to boil, then add 300g of demerara sugar into the pan, stirr well until the sugar is completely dissolved.
Let the syrup summer for about five minutes, let it cool and then fill it into a labeled bottle and keep it cool in a fridge.
In a pan melt 50g of dark chocolate. Spread the mixture on a sheet of baking paper.
Now sprinkle dried raspberry flakes over it and put the chocolate in the cold. when the chocolate is solid, it can be broken into pieces and stored in the refrigerator.