3/4 oz Dark Crème de Cacao (Giffard White)
1/2 oz Maraschino Liqueur (Luxardo)
1/4 oz Heavy Cream
Coffee Beans (3 Espresso Roast)
1 Whole Egg
Muddle the coffee beans. Add the rest of the ingredients, shake once without ice and once with ice, double strain into a rocks glass or cocktail coupe, and garnish with freshly grated nutmeg.
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4 comments:
Legit question: when you say "shake once" do you mean, "ba-boom" and done... or "shake until mission accomplished"? I've seen you use this nomenclature here on the -virgin-slut before, was never privy to the exact purpose behind your verbiage.
Thank you for your cocktail blog. As an industry professional, it can be tough to find inspiration at times--the job just takes so much out of you (as you clearly know).
THANK YOU. THANK YOU. THANK YOU.
Shake for 5-10 seconds without ice. Add ice. Shake 15 seconds with ice.
I know it's left out of the instructions but I also don't say how long to shake with ice or stir with ice in regular drinks either. I have thought about better terminology though but haven't come up with something solid.
So, my intuition was correct in this case. I've been running across some blogs, as well as local colleagues, who have begun incorporating post-Prohib (read: sloppy) technique into pre-Prohib recipe execution--the sorta thing where shaking and stirring are "frowned upon" for "diluting the drink". I can't say I get it... and I was pretty sure that was not your intent.
As a craft cocktail bartender from PA--where fast-paced bars are the necessary norm, because liquor licenses are so exhorbitent--I have had to find ways to cheat technique while maintaining standards, often borrowing from tricks I learned mixing tiki drinks. One example: in the past five yrs or so, I've begun taking a more conservative(?) view toward ice use for mixing... for the sheer benefit of water conservation. I am learning how many of my ice machine cubes it takes to get to proper dilution with minimal "spent" ice going down the drain. But to be clear: I do firmly believe that cocktails require proper dilution to be properly palatable.
Not sure if using Tiki tricks for water conservation is the best example. One, they use tons of ice. Two, they short shake things with fewer cubes since it'll sit on crushed ice and continue to dilute.
Do what works for you. I'm going to stick with the Boston-New York school of thought on dilution and chilling.
And yes, liquor licenses are expensive in Boston too -- they range from $350,000 to $400,000.
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