This is my first attempt at a coffee cocktail for my "10th year in coffee" Anniversary Party. I want to suprise the guests so one tell, OK? (all my guests follow me lol)
I began by studying recipes with higher extractions and strengths, knowing that I wanted to finish with something that had some strength and balance. I eventually settled on 30g coffee to 100g water at 96°C/204°F, using the Saint Anthony Industries Ltd, Phoenix70. The coffee I chose was Huey Mountain, roasted by The Barn Coffee Roasters, of Berlin. It's from Huye, Rwanda and is a wash processed, Red Bourbon coffee, with tasting notes of milk chocolate, blood orange, and raisin.
I made simple syrup and added 3/4 an ounce. I added one ounce of Canadian Club Rye Whiskey, (the ones for the party will have no alcohol content) and a teaspoon of blood orange zest. (For next time I want to try adding two fresh leaves of Rosemary; bruised.)
I shook the melange it in a cocktail shaker, containing 100 grams of ice to bring the temperature down and strained it into a ISI Whip Cream dispenser. N20 added immense amounts of froth & chill. I finished with a spiral garnish of orange. (For next time: I will try a tiny sprig of fresh rosemary, and a coffee bean for a garnish). Cheers!
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