Baristafrom: kimballALL (0) >>INVENTORY<<

Recipe

  • 2oz straight rye whiskey

  • 0.75 oz coffee vermouth*

  • 0.5 oz cynar

  • 2 dashes satsuma leaf extract**

  • 2 dashes angostura bitters

  • 2 dashes orange bitters

*coffee vermouth

  • 60g whole coffee beans
  • 375ml carpano antica formula
  • Add ingredients to ISI and charge with NO2. Shake well. Add a second charge and shake again. Let stand for 10 minutes. Gently release pressure and strain.

**satsuma leaf extract

  • 75g satuma leaves, roughly chopped
  • 25g orange zest
  • 500g grain alcohol
  • Sous Vide @140F for 2 hours. Ice bath and strain immediately.