About
I entered a cognac cocktail competition. Here is my entry (reel posted on Instagram + would love your support!). I used a cacao nib-infused cognac with a hint of banana liqueur. Some cinnamon syrup and tiki bitters add depth, while the coconut coffee foam on top brings a creamy, tropical vibe. Finish with some orange peel oil (chocolate and orange are a dream combo!).Cheers y’all!
Ingredients
- 2 oz · 60 mlcacao nib-infused cognac
- ¼ oz · 7.5 mlbanana liqueur
- 1 barspooncinnamon syrup
- 3 dashestiki bitters
- coconut coffee foam
- orange peel oil
Method
- 1
Add all ingredients to mixing glass.
- 2
Stir with ice until chilled.
- 3
Strain into rocks glass over BFC.
- 4
Top with coconut coffee foam.
- 5
Express orange peel over surface.
- 6
No garnish.
Cacao Nib-Infused Cognac
- 8 oz. cognac + 1 tbsp. cacao nibs
- 1
Rapid infusion with iSi whipper or soak overnight at room temperature.
- 2
Strain a few times through coffee filters until clear.
Coconut Coffee Foam
- 3 oz. aquafaba
- 2 oz. coconut cold brew concentrate (from Trader Joe’s)
- 1 oz. coffee liqueur
- ½ oz. simple syrup
- ¼ tsp. xanthan gum
*If you do not have this, try adding a drop or two of coconut extract to recipe combine all ingredients and use iSi whipper or milk frother to create foam
anatomyofadrink.com/cocktails/co-co-coffee