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Stirring It Up, Part 2: A Competition-Crushing Coffee Cocktail

Posted by Lori Bailey on

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.

Sam's Kenya Crush cocktail in competition at U.S. Coffee Championships

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!

Sam makes the bubble atop his competition-winning cocktail

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:*

2 egg whites
100mls Pineapple Syrup*
50mls fresh lime juice
Pineapple syrup:
*recipe by Reyna Callejo
1 really ripe pineapple (should smell really sweet), skin removed and cut into chunks, roughly 800g
800g white sugar
20g salt
400g water
Remove top and skin of pineapple, and cut into chunks, core included. Toss in a bowl with sugar and salt, and let sit for 1hr. Sugar should begin to macerate the pineapple. Add macerated pineapple mix and water into blender, and pulse 3-5 times, or until pineapple chunks are about the size of uncooked rice. Pour mix through a superbag to strain, squeezing to ensure that all of the liquid is collected. Transfer mix to a clean container and use within 4 weeks.
First, make the pineapple lime foam:
Add egg whites, pineapple syrup, and lime juice to a whipped cream dispenser. Close and charge with NO2 canister.
Chill for 1 hour.
Next, make the drink:
Add espresso, tequila, vermouth, and Campari to mixing glass or one half of a shaker.
Add cocktail ice and stir until thoroughly chilled.
Strain and pour drink into prepared cocktail glasses.
Top with pineapple lime foam, and enjoy right away!

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