I used another african bean, this time a super delicious Ethiopian Dhilgee. Awesome floral, red berry and lime notes really excited me to work with this coffee.
Yet again, it was a challenge. An exciting one, of course. I started with a base drink. I picked another whisky. An incredible blended malt Epicurean by Douglas Laing. Light and gentle lowland whisky with sweet, citric and herbal notes matched with Dhilgee coffee really well.
I tried matching red berry notes by adding Chambord. Added fresh lime juice for the lime and simple levander syrup for the floral notes. Stirred all with ice.
A flavour of a raspberry liquor seemed to overpower the whole drink. Fresh lime juice seemed to o overpower the drink too.
So heres comes a take two. I swapped Chambord for a simple fresh raspberry syrup. Lime juice was replaced by simply spraying the wonderful oils of the lime peel all over an empty chilled glass. I kept the levander syrup, added the Ecuperian and Dhilgee brewed with V 60. Tried shaking all with ice. And Voila! It worked better this time. A super delicate, delicious drink.
Dhilgee Lot 4 brewed with V60 30 ml
Simple lavender syrup 25 ml
Epicurean whisky 30ml
Fresh raspberry syrup 25 ml
Glass sprayed with lime peel
Shaken with ice, strained into a chilled glass sprayed with lime peel over an ice sphere.
Garnish with dried levader petals.