I do love to play. Today, following an inspiring evening on Wednesday with the guys at European Foods at Bar 399, I decided to play with signature drinks and coffee cocktails.
Like most good science the afternoon was a series of failed combinations each of which led me towards two successes.
The cocktail success was achieved using Ethiopian Limu that I roasted myself using bean from Fiori. It was roasted only just to second crack so it is very bright and lemony. An espresso shot of this was paired with Stones Green Ginger Wine (reserve) and a dash of tabasco sauce for extra kick. Lots of fun. About 30ml of espresso to the same of green ginger wine. Stir in the tabasco and then take the whole lot into your mouth. DO NOT SWALLOW! Hold it till the heat builds then let it trickle down your throat.
The second success was born of what seemed like total failure. I was using truffle butter as the 'trick' but had trouble pairing it with other flavours. In the end what worked was warming a minute amount of truffle butter in about a tablespoon of Bannister Downs milk, pouring a shot of espresso into this and then a teaspoon of maple syrup.