Coffee Crusta - Coffee Rum sous vide infusion

Image:
Coffee Crusta - Cocktail Sous VideCocktail Coffee Crusta Andreastill
Author:
Andreas Till
Cooking time:
8 minutes
Ingredients:

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

Preparation:

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.