Night Market
By Daniel E. Zajic
About
Banhez creates these fruit distillates by wildly fermenting fresh pineapple for five days before running them through an open-flame refrescadora still. This process captures the essence of a pineapple in peak season, with all its succulent, bright, and juicy notes. This one is an original of mine using another fruit distillate. Pineapple and coffee are a heavenly match. Here they combine with some spice and a touch of chocolate. I was inspired by the late-night energy of markets where coffee, spices, and tropical fruit mingle.Cheers y’all!
Ingredients
- 2 oz · 60 mlBanhez pineapple distillate
- ¼ oz · 7.5 mlcoffee liqueur
- ¼ oz · 7.5 mlcold brew concentrate
- ¼ oz · 7.5 mlcinnamon vanilla syrup
- 2 dasheschocolate mole bitters
Method
- 1
Add all ingredients to mixing glass.
- 2
Stir with ice until chilled.
- 3
Strain into a glass over a BFC or clear ice sphere.
- 4
Garnish with dehydrated pineapple slice.
anatomyofadrink.com/cocktails/night-market