Serve in aCoupe glass
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||Galliano Espresso 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|
Read about cocktail measures and measuring.
To make Cold brew coffee:
Infuse 100g coarse ground coffee in 1 litre of water for 24 hours in a refrigerator. Filter and serve.
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.
Created by Chris Amirault at Otium, Los Angeles.
One serving of Coffee Coolatta contains 163 calories.