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Beauty in the Morning

Stirred

Dessert


Preptime: 2 minutes

Servings: 1

While the Irish allegedly came up with adding whisky to warm coffee, we Danes have a thing we call kaf’puns - literally coffee punch. The recipe is a cultural gem. Put a coin in a cup. Add sugar until you can’t see the coin, coffee until you can’t see the sugar, and aquavit until you can see the coin again. We took that thought and made an effort to make it delicious. It worked so well, that it ended up as cocktail of the month in Whisky Magazine.

Gear

  • Stirring glass
  • Tumbler
  • Bar spoon
  • Jigger

Ingredients

  • 1cl maple syrup
  • 3 cl cold brewed coffee
  • 3 cl RAW Whisky
  • Peychaud bitters
  • Ice
  1. Prepare a stirring glass
  2. Add 1cl maple syrup
  3. Add 3cl cold brewed coffee
  4. Add 3cl RAW Whisky
  5. Add 1 dash peychaud bitters
  6. Fill up with ice
  7. Stir around 20 times
  8. Serve in a tumbler on ice
  9. Finish off with instafoam*

*Instafoam

If you take 1 dl of instant coffee, 1 dl of white sugar and 1 dl of cold water, and put an immersion blender in it, you’ll get the most wonderful creamy foam that tastes like sweet espresso. It’s very light, so it will float perfectly on the surface of the drink.

(You can also add the instafoam to ice cubes in a tall glass and top with milk of choice for a brilliant iced coffee. It stays for weeks in the fridge, and just needs a quick blitz if it has become a liquid.)   

Spirits used to make Beauty in the Morning


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