80ml cold brew coffee*
40ml rum
15ml tonka caramel syrup**
7,5ml palo cortado sherry
A float of lightly whipped heavy cream
Mix all ingredients (except the heavy cream) together, bottle it and refrigerate. Once cold pour it in to a nick and nora and add a “finger” of heavy cream on top.
Pro tip: you can wash rum with brown butter or do a cold infusion of bananas, cookies or anything that you like in to the cream.
* cold brew
1000ml water
100g coarse grinned coffee (we recommend specialty roast with some acidity)
– Infuse in a fridge for 12h strain over a pepper filter
**tonka caramel syrup
100g sugar
100g water
2g tonka beans
– make caramel out of sugar, add the water once all the sugar is dissolved grate in the tonka and let infuse on room temp for 3h, strain over a superbag.
Image: @SILK & FIZZ
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