Epicure - - CONTENTS -

Out of Hand

Out Of Hand

40ml co­coa but­ter aged rum 20ml ca­cao nib Cam­pari 20ml sweet ver­mouth 2.5ml home­made cof­fee syrup 2 dashes of home­made cof­fee bit­ters or­ange peel

• Fill a mix­ing glass with ice and all in­gre­di­ents ex­cept gar­nish, and stir un­til chilled. Strain into a chilled glass with a block of ice. • Zest the cock­tail with the or­ange peel from a short dis­tance, so that the heav­ier, bit­ter oils will fall be­fore reach­ing the drink. Don’t rub the rim with the peel. co­coa but­ter aged rum 125g co­coa but­ter 700ml aged rum

• Melt co­coa but­ter in a pan. Pour into seal­able jar with aged rum, and leave to freeze in fat wash method. Strain with cof­fee fil­ters and bot­tle. Keeps up to 1 month in the fridge.

co­coa nib Cam­pari 300ml Cam­pari 12g co­coa nib

• Gen­tly cook both in­gre­di­ents to­gether at 60˚C for 1 hour in a wa­ter bath, with­out bring­ing to a boil. Strain out with cof­fee fil­ter. cof­fee bit­ters

20g whole cof­fee beans 100ml An­gos­tura bit­ters

• Vac­uum seal and leave to in­fuse at room tem­per­a­ture for 4 hours. Strain into a bot­tle for use.

cof­fee syrup

40g whole cof­fee beans 400ml su­gar syrup

• Vac­uum seal and leave to in­fuse at room tem­per­a­ture for 2 hours. Strain into a bot­tle for use.

A play on the norm Daniel Schofield ex­udes the same boy­ish en­thu­si­asm as his older brother, Joe Schofield of Tip­pling Club, when it comes to ev­ery de­tail of a drink. “Us­ing rum as the base of a ne­groni in­stead of gin, with bit­ter and dry el­e­ments that...

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