101 Best New Cocktails: Café Havana,William Pasternak, Palmer and Co, Sydney , NSW, Australia

by Gaz Regan · Sunday, November 9th, 2014 · 101 Best New Cocktails, 101 Best New Cocktails 2014

Café Havana101BNC - Copy - Copy

William Pasternak, Palmer and Co, Sydney , NSW, Australia

“The guest can experience an evolution of flavors as the coffee [ice-cube] slowly melts into the cocktail.” William Pasternak

15 ml (.5 oz) fresh lemon juice

10 ml .33 oz) demerera syrup (dissolve 1 cup of demerara sugar in 1 cup water)

1/2 orange wheel

45 ml (1.5 oz) Bacardi SuperiorCafe Havana

22.5 ml (.75 oz) Averna

1 cube of frozen coffee (made in an ice-cube mold)

1 lemon-zest flower (made by wrapping a long lemon zest around itself), as garnish

In a mixing glass add the orange wheel, lemon juice and demerera syrup, and gently press the juice out of the orange.  Add Bacardi Superior, Averna, and ice cubes to the mixing glass, and stir.  Place 1 coffee ice cube into a chilled coupe, and strain the drink into the glass.  Add the garnish.

gaz sez:  If ever there was a finely balanced drink, this is it, and the amazing thing is that the drink retains its balance as it evolves when the coffee ice-cube begins to melt.  (I love this concept.)  Amaz-a-Doodles!

 

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