Coffee Crusta - Coffee Rum sous vide infusion
Coffee Rum infusion (sous vide):
6 coffee beans (Arabica)
1 /2 zest of an untreated orange
½ zest if a lime
1 clove
500 ml El Dorado Rum 12 years
Cocktail:
5 cl Coffee Rum
1 cl Dubonnet
2 cl Cocchi Vermouth di Torino
1 dash of Fee Brother’s Orange Bitters
1 dash of Angostura Bitters
1 cl Pierre Ferrand Dry Curacao
½ cl fresh lime juice
Garnish:
Zest of an orange
Coffee Rum infusion (sous vide):
Vacuum all ingredients in a bag and cook them in a sous vide water bath for 8 minutes at 60 °C. Quench the liquid in ice water and strain it through a paper filter.
Cocktail:
Place all ingredients in a mixing glass with ice cubes, stir until cold and strain them into a balloon glass with a sugar rim and ice cubes. For the sugar rim, moisten the rim of the glass with an orange fillet and turn it in a heap of white cane sugar.
Squeeze an orange zest above the drink and then drop it into the glass.
This recipe was generously provided by Andreas Till.