Strato Dessert Cocktail
A brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Combine coffee and half of the simple syrup with a drop or two of cream in a shaker with ice. Shake and strain into a double rocks glass over a single ice cube. Slowly float the fernet on top. Whip the remaining cream and simple syrup, and float atop the Fernet. Garnish with grated nutmeg. #shake #ontherocks
From Brandon Duff, The Lounge at Ayers, NYC.