If it is indeed you, that’s perfect, as that’s what we’re doing for this week’s #MasterofCocktails!
This week we’re making a drink I’ve named ‘The Naked Barista’. The reasons will hopefully become clear as we go through the recipe.
You’ll be needing these…
List of Ingredients
- 50ml of The Naked Grouse
- Half a Pipette of Bitter Bastards Cardamom Bitters
- 1 Drop of Mozart Chocolate Bitters
- 15ml of Punt E Mes
- Cold Brewed Coffee
- A Wintersmiths Ice Baller Kit
The first thing we’re going to need is an ice-sphere which we’ve made from cold-brewed coffee using the Wintersmiths Ice Baller Kit.
Now – you’re not going to achieve the usual level of crystal-clarity here, due to the dissolved oils in the coffee. Nevertheless, we’ll still manage to eliminate the air-pocket from the centre, meaning it’s less likely to break.
As far as value-for-money blends go, this stuff really is up there. An awesome drink.
Pop it into a stirring glass, along with a handful of ice:
Now a couple of bitters, each selected to complement the flavours present in the whisky. Chocolate, and spicy Cardamom.
We’re going to use 1 drop of the Mozart Chocolate Bitters, as they’re super-duper-intense.
Next, half a pipette of Bitter Bastards Cardamom Bitters.
Give the drink a good thorough stir for a minute or so, to chill and dilute.
Finally, strain the drink over your chilled coffee-sphere.
Leave the drink to mingle for just a minute before serving. The idea here is that as the sphere melts, the drink takes on more and more cold-brewed coffee flavour and aroma. The transformation from short, intense with just a touch of fruity coffee, to a much longer, more subtle drink is magical.
So. There we have it – The Naked Barista.
Tune in to next week’s #MasterofCocktails, where we’ll be using these ingredients.
Next week, you’ll be needing these…
The Botanist Islay Dry Gin, Belsazar Vermouth Rosé, Lanique Rose Petal Liqueur Spirit, St Germain Elderflower Liqueur, Bitter Bastards Lavender Bitters, a Lemon and a sprig of Lavender.