For the past seven years I’ve been immersed in the Hispanic culture. This included drinking coffee with every meal and getting familiar with lot of different spices. These new aspects of my life were key into the creation of my cocktail. This cocktail represents the flavor profile I’ve fallen in love with. This is a coffee forward cocktail with a bit of sweetness and spice. Everything I’ve come to love. The flavors really pair well together to create such a deliciously spicy low abv coffee cocktail perfect for the Houston heat.
Combine egg white, coffee, syrup, lemon juice, and bitters into a shaker tin
Dry shake to build up the froth and foam of the egg white
Add ice and double strain into a martini glass
Garnish with 3 coffee beans and dehydrate a pineapple ring and cut in half and place on edge of glass
Heat up 1 cup of water.
Add 1 cup sugar and let sugar dissolve.
Slit habenero in quarters and de-seed.
Let simmer in pot for 5 mins.
Cut pineapple, remove core.
Cut into long pieces, half a pineapple and coat in melted butter and brown sugar.
Char on a grill and add to blender.
Remove the habaneros from the pot and blend into the pineapples.
After add purée to the pot and let simmer with the syrup on low heat for 5 mins.
Mix and combine and let cool.