This video features two of my favourite recipes - OLEO SACCHARUM and a new coffee cocktail, the TROPICAL COFFEE SOUR!
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OLEO SACCHARUM (sour mix)
50g Grapefruit peel
50g Orange peel
50g Lemon peel
2x Cinnamon sticks
200g Golden caster sugar
10g Citric acid
100g Boiling water
Method
1. Add peels, broken cinnamon sticks and golden caster sugar to Kilner jar
2. Leave for 12 hours
3. Add 10g citric acid to 100g boiling water and stir to fully dissolve
4. Pour over oily peel and sugar mix, stir well to dissolve any remaining sugar
5. Strain through mesh sieve and bottle
6. Leave peels on wire rack in cool, dry place until dried and firm, reserve for garnishes
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TROPICAL COFFEE SOUR
50ml Kavalan #1 (or your favourite whisky with a tropical character)
25ml Coffee Liqueur (I like Algebra Extra Dry in this recipe for it's tropical flavour profile and low sweetness)
25ml Oleo Saccharum sour mix
40ml Pineapple juice
4 dashes Aromatic bitters
1.4g Saline
Garnish: Dried peels from making Oleo Saccharum
Method
1. Add all ingredients to shaker
3. Shake hard with ice until shaker begins to frost over
4. Fine strain over ice in frozen rocks glass
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9 фев 2022
