Let's be clear: one does not simply walk into the Coffee in Good Spirits competition and come away a winner. To do that, our very own Sam Schroeder had to conjure up some seriously magical coffee cocktails. And none more fantastical than this one: a veritable unicorn of a drink, served up in an iridescent ice cream cone with a pearly bubble—a BUBBLE—on top.
For competition, Sam called this cocktail the "Kenya Crush" and used our Ichamama AA, a coffee perfectly suited to deliver a balancing act of refreshing, grapefruit-like bitterness and floral stone-fruit sweetness. But any coffee of a similar profile will do: the Burundian offerings we currently have on deck, such as Mikuba Micro Lot 4, would sub in brilliantly. Also, Sam used dry ice to carefully craft a buoyant bubble on top of his cocktail. At home—unless you too have a budding interest in molecular gastronomy—we suggest finishing with the layer of pineapple lime foam. And for glassware, your favorite coupe glass will do the trick. Cheers!
Make It: Sam's "Kenya Crush"
(makes 2 drinks)
The drink:
2 espresso shots, chilled (using an East African coffee such as Kenya or Burundi)
45 mls Patrón Reposado tequila
45 mls Antica Sweet Vermouth
15 mls Campari
Pineapple lime foam:*
*recipe by Reyna Callejo