This cocktail was inspired by my recent fascination and appreciation of cachaça and my long-standing love for coffee. The scientist in me has been intrigued with the process of clarifying cocktails, and I thought this might be a unique opportunity to create a drink that had a definitive coffee flavor with a refined structure and nice aesthetics. After clarification, the drink still had a strong golden hue, so I decided to add a little blueberry liquor to add a bitter note and amber-ish color.
Combine the milk and heavy cream into a glass jar (with lid)
Combine the cachaça, cascara syrup, Mr Black, clementine juice, and lime juice into a mixing glass. Stir to combine
Slowly pour the cachaça mixture into the glass with the milk mixture and give it a quick stir
Put the lid on the cachaça-milk mixture and leave in the fridge for 12 hours
Strain the cachaça mixture through a pour over coffee filter (e.g., Kalita Wave or Chemex). Discard filter, and strain again with a new clean filter
Add 2.5 oz of clarified cachaça mixture and 0.5 oz of blueberry liqueur into mixing glass over ice then stir until chilled
Spray 1-2 mists of orange flower water into a chilled coupe glass
Strain chilled cocktail into glass and add garnish and enjoy!
Combine 4 oz of water
4oz of sugar
10g of cascara (dried coffee cherries) into a saucepan and heat to boiling
Stir to dissolve sugar
Let cool and strain through fine mesh filter to remove cascara
(recipe courtesy of https://www.thelittleblackcoffeecup.com/journal/cascarasyrup)