This cocktail is based on the phrase “What grows together, goes together.” Vanilla, coffee, pineapple all come from similar climates. Paird with a zero-waste garnish of charred pineapple frond ash.

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Chilled Espresso
• 15 Ml. Laphroaig 10 year
• 15 Ml. Pineapple Gum Syrup (Small Hand Foods works well)
• 60 Ml. Chilled Heavy Cream
• 6 Drops Saline Solution (4:1 Water:Salt)

Method

Cocktail Preparation

• Measure and pour Licor 43, chilled espresso, and Laphroaig into a rocks glass. Top with ice and stir for 5 seconds to mix ingredients.
• In a tin measure and pour chilled heavy cream, pineapple gum, and saline. Whip shake to aerate and make a wet cream.
• Gently layer the wet pineapple cream over the cocktail.
• Dust with pineapple ash. (Charred pineapple fronds)

Coffee Preparation

• Pull a double espresso, chill in the refrigerator. (keeps for 24 hours)