Method: Combine all ingredients into a mixing tin set. Shake hard without ice for 10 to 15 seconds. Add ice and shake hard for at least 20 seconds. Strain into coupe.
Brown Butter syrup:
Take one stick of salted butter and brown over low-medium heat. Whisk continually until butter begins to brown and foam. Remove from heat. In another pot, add 4 cups of brown sugar and 2 cups of water and dissolve over medium heat and slowly add brown butter. Remove from heat and let stir at room temperature. Skim off the residue on the top with a spoon. No need to strain. Refrigerate for up to a month
Garnish:Â Grate one coffee bean over foam. Carefully add 5-7 drops of aromatic bitters to make a design.Â
Glassware:Â Coupe Glass
Pingback:Power of the Palate Winner Nigal Vann on what inspires him behind the bar - Black Restaurant Week
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Pingback:Holiday dishes of the diaspora - Black Restaurant Week
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