Dark, rich and complex. A bitter chocolate nose leads the palate to dark chocolate, cinnamon and spice flavors that are supported by classic European bitter herbs.
A coffee brewed by forcing a small amount of nearly boiling water under high pressure (9x atmospheric pressure) through finely ground coffee beans, producing a small serving known as a shot of espresso.
A syrup made from dissolving brown sugar in water, in a 1:1 ratio by mass not volume. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
Shake first 3 ingredients with ice. Strain into a chilled cordial glass. Shake cream and bitters in a tin without ice to while. Float cream on top. Garnish with chocolate covered coffee beans. #shake #whip #straight