Spiced Espresso Martini with Baron Samedi Spiced Rum
Chocolate and spice and all things nice.
A theatrical twist on a famous cocktail, more than any other on Eau de Vie's menu, embodies what they're all about. It's a fun, unique and a highly theatrical experience, showcasing their love of classic cocktails and good whisky. Named after the folk hero Rob Roy MacGregor, known as the "Scottish Robin Hood," this cocktail was invented in pre-prohibition New York in 1894, at the Waldorf Astoria Hotel.
2/3 shot of Talisker 10-year-old scotch
1/3 shot of Johnnie Walker Double Black
1/3 shot of cigar-infused Zacapa 23-year-old Solera Rum
1 shot house sweet vermouth (blend of Italian & Australian rosso)
2 dashes orange bitters
Tips and Tricks:
The specialty equipment can be found in kitchen or Chef supply stores.
Liquid nitrogen is not necessary to make this drink but cools it right down and adds more than a touch of theatricality to the serve - you can use ice to cool the goblet instead.
Care should be taken when working with tobacco in drinks. Eau de Vie uses an immersion circulator to infuse the cigar in the rum at a low temperature for no more than 2 hours.
Stir all alcoholic ingredients in a mixing glass over cubed ice until chilled and diluted. Strain into the glass bulb and place on one end of the beechwood board. Add a splash of liquid nitrogen to the goblet to chill.
Scorch the other end of the board until it "blooms" into an orange flame. Discard excess nitrogen into the glass bulb and quickly place the goblet upside own over the flame, extinguishing it. Allow the smoke to coat the inside of the glass for no more than 30 seconds.
Release the smoke from the goblet and pour in the waiting cocktail from the globe. Express (twist) the orange peel over the goblet and place it in the glass with the cherry as garnish.
Beechwood serving board
Chef's butane blowtorch
Crystal cocktail goblet
Splash of liquid nitrogen (optional)
Recipe provided by Eau de Vie Sydney