Garnish:
Float white tea & coconut foam (make foam using cream whipper with equal parts brewed cold white tea and coconut milk with egg white as protein)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 3/4 fl oz | Bourbon whiskey |
| 1/4 fl oz | Coffee liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Cold brew coffee |
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To make Cold brew coffee:
Infuse 100g coarse ground coffee in 1 litre of water for 24 hours in a refrigerator. Filter and serve.
Review:
A dry (some may want to add a touch of sugar syrup) bourbon laced coffee cocktail resplendent with a moustache challenging white tea & coconut head.
History:
Created by Chris Amirault at Otium, Los Angeles.
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