Well hello there Flip fans – it’s time for another #MasterofCocktails. This week, we have a Coffee Cocktail recipe for you.
Confusingly enough, there’s absolutely no coffee (liqueur format or otherwise) anywhere near this drink. Nevertheless, I’d take it after a meal over a cup of joe anyday. So, straight to it.
Starting with an ingredients picture that doesn’t have all the ingredients… Since last week I’ve discovered that including sugar syrup and Angostura bitters makes for a yummier recipe. So grab those too.
You’ll be needing these… (and a couple of other bits…)
List of Ingredients
First up, you’ll need 35ml of Hine Rare Cognac.
Now 35ml Port (whatever you’ve got knocking about is fine).
Then 20ml Sugar Syrup.
And a good 3 shakes of Angostura Bitters.
Finally, a whole egg. Next, pack the shaker with ice and shake hard for a minute.
Strain into a tumbler…
Grate some nutmeg on top for garnish and aroma…
…and serve. The Coffee Cocktail. Absolutely perfect after-dinner stuff.
One very important step in that is the double-strain folks. Always essential when using whole egg. Nothing ruins a dinner party quite like someone getting a mouthful of chicken placental-attachment. And incidentally, if you’re worried about raw egg, just have a beer instead…
Here’s what we’ll be using next week, along with a little necessary prep just below:
Next week, you’ll be needing these…
Bathtub Gin, Golden Granulated Sugar and Limes
So, this is your homework for the next #MasterofCocktails… (Don’t worry, it’s easy…)
- Take your 3 limes, juice them, reduce the juice in a pan by half, then add an equivalent weight of sugar and dissolve.
- Zest the hulls using a microplane, sling the zest into the syrup you’ve just made, and leave to cool.
- Give it a few hours, then sieve the zest out. Bingo. Lime Cordial. And relax.
First person to mention ‘Rose’s’ next week has to do 20 push-ups.