The Sirens Brew
By ALINE TONGKHUYA
United States of America
This is a nod to my barista days when I used to work at the Siren herself—Starbucks. My passion for creating sippable art started with coffee and now I’ve found a harmonious marriage of both worlds.
- 30 Ml. Licor 43 Original
- 22 Ml. Paranubes Oaxacan rum
- 60 Ml. French pressed cold brew - Slow Ride blend by Fulton Street Coffee
- 15 Ml. Fig puree
- 3 Oz. Heavy cream
- 2 Dashes Salt
- Combine the Licor 43, Paranubes rum, cold brew, and half of the fig purée into a tin.
- In a separate tin, combine the heavy cream, salt, and remaining half of the fig purée. Use a frothing tool or an empty tin to create the cold foam. If using the frothing tool, aerate the mixture for about 20 seconds or until almost doubled in volume. If using an empty tin, use the spring of the Hawthorne strainer to aid with the process to achieve the same result. Set aside.
- Add ice to the tin with the cocktail ingredients in it. Shake for about 15 seconds or until well chilled.
- Strain the ice from the tins using a Hawthorne strainer and lightly throw the cocktail to incorporate more air for texture. Throwing the cocktail pertains to tossing the contents of the tin without ice, from one side of the tin to the other.
- Pour the contents into a chilled highball glass.
- Add ice to the cocktail in the glass. Top the cocktail with your cold foam.
- Garnish with lemon zest using a micro plane and a fresh fig cut in half on a skewer.
- It is highly encouraged to drink this without a straw for the full effect of the cocktail. Upon first sip, you get the rich, fluffy cold foam followed by the sweet coffee cocktail.
- Bring 400 ml of filtered water to a boil (200 to 212 degrees Fahrenheit) using a kettle.
- Grind the coffee beans on the coarse setting. Measure 50 grams of the coffee grounds using a scale, then pour the grounds into the French press (Ratio: 8 g of grounds to 1 ml of water).
- Once the water is boiled, slowly add the water to the French press to allow the grounds to bloom. Adding the boiling water at once can scald the grounds, altering the taste.
- Steep the grounds in the hot water for 4-5 minutes. After time is up, press the plunger of the French press slowly.
- Once that step is completed, pour the coffee into a heat-safe container and allow to cool. This recipe should yield 400 ml of coffee concentrate.
- Add 200 ml of filtered water to the concentrate once it is cooled. For this recipe, I did a 2:1 ratio of concentrate to water for a bolder taste.
- Store the coffee in the fridge for up to 48 hours. Now you have a batch of French pressed cold brew to use for a delicious cocktail