A Coffee Amaro (In 30 Minutes)

Ingredients:

• 200g Bourbon (Good, but not great. Buffalo Trace, Makers Mark, Bulleit etc)

• 40g coffee (I prefer something roasted for espresso here)

• 55g whole milk

• 1.5g bitter orange peel (dried)

• 1.5g Gentian root

• 0.5g fresh grated Vietnamese Cassia bark

• 0.5g fresh grated nutmeg

• 1 allspice berry (crushed)

• 0.5g minced Madagascan vanilla pod

• 60g Demerara sugar syrup (made from 2 parts sugar to 1 part water)

• Saline solution (20g salt to 80g water)

• Orange peel (optional to garnish)

Equipment Required:

• Cream whipper (I recommend ISI branded ones strongly)

• 3 x cream whipper charges

• A fine mesh sieve

• Pour over brewer and papers

• Spoons

Technique:

1. Grind the coffee close to espresso fine.

2. Add the bourbon and the ground coffee to the cream whipper

3. Swirl to combine

4. Charge the whipper with one charge.

5. Wait 4-5 minutes

6. Rapidly release the pressure and strain with the sieve.

7. In a separate container, first pour in the milk and then pour in the coffee infused bourbon while stirring constantly

8. Leave for 5 minutes, or up to 2 hours in the fridge

9. Strain the mixture through a sieve into a filter paper to clarify

10. Return the clarified liquid to the clean cream whipper

11. Add spices, botanicals and vanilla pod

12. Charge, release, then charge again. Wait 5 minutes, up to 30 minutes.

13. Release pressure and strain through a paper filter

14. Add the sugar syrup

15. Bottle

Serving suggestions:

• Pour over ice, and garnish with orange zest

• 1 part coffee amaro, to three parts good tonic water, serve on ice.