The Drink tells of my visit to Indonesian coffee plantations and Indonesia’s history as a center of the spice trade, and the unique blend of flavors that have emerged from this rich cultural heritage.

Ingredients

• 25 Ml. Licor 43 Original
• 25 Ml. Villa Massa Amaretto
• 15 Ml. Trois Rivieres Blanc Rum
• 15 Ml. Giffard Orgeat Mandel Sirup
• 40 Ml. Cold Brew
• 40 Ml. fresh Passionfruit
• 450 Ml. Ananas Granini
• 50 Ml. Licor 43 Original

Method

Cocktail Preparation

• Mix 450 ml pineapple juice, 50 ml Liqor 43, 2.5g xanthan in a blender.
• Pour everything into a cream dispenser and mix with 2 ISI capsules.
• Add 40 ml Passionfruit, 25 ml Liqor 43, 25 ml Villa Massa Amaretto, 15 ml Trois Rivieres Blanc Rum and 15 ml and Giffard Orgeat Almond Syrup to the shaker.
• Refrigerate cream dispenser in freezer.
• Add 40 ml Passionfruit, 25 ml Liqor 43, 25 ml Villa Massa Amaretto, 15 ml Trois Rivieres Blanc Rum and 15 ml and Giffard Orgeat Almond Syrup to the shaker.
• Shake everything on ice.
• Strain into a glass (double wall mug).
• Float the Cold Brew coffee over the drink.
• Fill the glass with pineapple-espuma.
• Serve the cocktail.

Coffee Preparation

• Grind 80g Espresso - Orang Utan - coarsely in a grinder.
• Fill the ground coffee in a Cold Brew - bag.
• Put the coffee in 1000 ml of water.
• Let the coffee brew for 24 hours in the refrigerator.