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Café du Levant
AI-generatedChallengingCoupe
A velvety, anise-kissed espresso sour that feels like contraband dessert at a Provençal café.
Ingredients
- ◆3/4 oz pastis
- ◆3/4 oz amaretto
- ◆3/4 oz kahlua
- ◆1 1/2 oz cold brew coffee
- ◆1 oz egg white
- ◆1/4 oz simple syrup
- ◆1 dash angostura bitters
Method
- 11. Combine pastis, amaretto, kahlua, cold brew coffee, egg white, and simple syrup in a shaker without ice.
- 22. Dry-shake vigorously for 15 seconds to emulsify the egg white and build foam.
- 33. Add a generous scoop of ice and shake again hard for another 15 seconds.
- 44. Double-strain through a fine-mesh strainer into a chilled coupe to achieve a smooth, silky foam.
- 55. Allow the foam to settle for 10 seconds, then add a single dash of Angostura bitters on top.
- 66. Use a toothpick to draw a decorative pattern through the bitters on the foam.
PRO TIP
Concentrate your cold brew slightly stronger than usual — the pastis anise is bold and you need the coffee's bitterness to hold its ground against it.
Garnish — Angostura bitters pattern on foam
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