MY NAME IS AJAY TOMER AND I AM WORKING IN A FINE DINING INDIAN RESTAURENT AS A BARTENDER IN IRVING TEXAS. I LOVE TO TWIST ON CLASSIC COCKTAILS AND MY FAVOURITE INGREDIENTS IN COFFEE.

Cocktail Inspiration

MY COCKTAIL NAME IS GOLDEN COFFEE WHICH IS TAKEN FROM THE COLOR OF THE COCKTAIL AND THE INSPIRATIONAL STORY GOES BACK TO SIX MONTHS BEFORE WHEN I MOVED TO AMERICA FROM INDIA, I VISITED TO THE COFFEE SHOP IN DALLAS AND SAW SOME COFFEE TEPACHE CANS WERE KEPT THERE, I GOT LITTLE CURIOUS BECAUSE I HAVE NEVER SEEN THESE KIND OF DRINK IN INDIA BEFORE. SO, I ASKED TO SERVER AND THEN HE TOLD, THIS IS A FERMENTED MAXICAN DRINK MADE FROM PINEAPPLE, COFFEE, CINNAMON AND SUGAR, IT TASTES REALY AMAZING WHEN I TRIED IT. AFTER FEW MONTHS MY FRIEND INFORMED ME ABOUT THE LICOR 43 COMPITITION THEN I DECIDED TO MIX BOTH TOGETHER WITH BOURBON AND GIVE ESPRESSO FOAM TO THE COCKTAIL WHICH PROVIDES A RICH, CREAMY TEXTURE WITH A STRONG COFFEE AROMA AND SLIGHT BITTERNESS. THE FOAM ADDS A SOPHISSTICATED TOUCH, CONTRASTSTING THE DRINK'S UNDERLYING SWEETNESS AND ENHANCING ITS COMPLEXITY. NOW WE TALK ABOUT THE TASTE OF THE COCKTAIL THE INITIAL SIP REVEALS THE SWEET AND SMOOTH FLAVOUR OF LICOR 43, INCLUDING VANILLA, CITRUS AND CARAMEL. THIS IS QUICKLY FOLLOWED BY THE EARTHY AND SLIGHTLY TANGE TASTE OF THE BOURBON. COFFEE TEPACHE, WHICH INTRODUCES A HINT OF FERMENTATION AND SPICE. THE ESPRESSO FOAM ON TOP PROVIDES A CREAMY TEXTURE AND ROBUST COFFEE FINISH, BALANCING THE SWEETNESS AND ADDING DEPTH. WHEN YOU COMBINES THESE ELEMENTS, YOU CREATE A COCKTAIL THAT SPANS CONTINENTS AND CENTURIES. THE COFFEE TEPACHE BRINGS A TOUCH OF MEXICAN HERITAGE, THE LICOR 43 ADDS A LAYER OF SPANISH SOPHISTICATION, THE BOURBON INTRODUCE AMERICAN WARMTH, AND THE ESPRESSO FOAM CROWNS IT WITH MODERN FLAIR. THIS COCKTAIL IS NOT JUST A DRINK, IT IS A JOURNEY THROUGH TIME AND ACROSS CULTURES, A TESTAMENT TO HOW DIVERSE TRADITIONS CAN COME TOGETHER TO CREATE SOMETHING NEW AND EXTRAORDINARY. EACH INGREDIENTS CONTRIBUTES ITS UNIQUE STORY, BLENDING INTO A HARMONIOUS EXPERIENCE THAT CELEBRATES THE RICHNESS OF OUR GLOBAL HERITAGE.

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. BUFFALO TRACE BOURBONC
• 60 Ml. COFFEE TEPACHE
• 20 Ml. ESPRESSO FOAM (MADE IT WITH 30ML ESPRESSO WITH LAWAZZA COFFEE BEANS, 60ML WATER DILUTION AND ONE EGG WHITE

Method

Cocktail Preparation

• TAKE A CHAMPAGNE GLASS AND PUT SOME ICE.
• ADD 30ML OF LICOR 43.
• THEN ADD 30ML BOURBON.
• AFTER THAT ADD 60ML COFFEE TEPACHE AND STIR IT WELL WITH BAR SPOON.
• AFTER THAT ADD ESPRESSO COFFEE FOAM ON TOP

Coffee Preparation

• FIRST I TOOK 30 ML ESPRESSO (WHICH MADE FROM LAWAZZA COFFEE BEANS WHICH OFFERS TASTING NOTES OF CHOCOLATE AND SPICES. IT HAS ROBUST AND BOLD PROFILE WHICH MATCH PERFECTLY WITH MY COCKTAIL.
• DILUTED WITH 60ML WATER IN ESPRESSO (ESPRESSO DILUTED TO REDUCE THE BITTERNESS OF COFFEE)
• TOOK A SIPHON AND POUR ALL 90ML LIQUID INTO SIPHON.
• ADD EGG WHITE AND SHAKE IT VERY WELL.
• KEEP THE SIPHON IN FREEZE FOR 30MINUTES.
• NOW COFFEE FOAM IS READY TO USE.