Cacognac

Cacognac

By
From
The Beef Club
Makes
1 glass
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
15ml vermouth
15ml maple syrup
30ml cognac
1 egg
spritz of cold brewed coffee
crushed ice

You will need

Quantity Ingredient
shaker

Method

  1. Pour all the ingredients (except the ice) and crack the egg into the shaker.
  2. Do a dry shake; in other words shake vigorously without ice to turn the mixture into an emulsion, then shake a second time after filling with ice.
  3. Shake for a long time to cool the cocktail thoroughly, then filter into a large chilled coffee cup.
  4. Spray the coffee on to the surface. To make the coffee extract, set 100 g ground coffee mixed with 100 g water to infuse for 24 hours in the fridge. Filter. If you don’t have a spray, you can make the coffee into ice cubes and use them for the cocktail.
  5. This creamy sweet cocktail can be served with a dessert or as a dessert in itself.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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