Caramel Cold Brew Boutique by Terry Kim for DaVinci Gourmet
This recipe was first featured in our sponsored story on DaVinci Gourmet.
To read about the inspiration behind Terry Kim’s inspiration behind his vegan take on the flip made with cold brew coffee, read the story here.
10ml DaVinci Gourmet Intense Slow Cooked Caramel
60ml Cold brew coffee*
45ml Dark rum
45ml Lustau East India Solera sherry
3ds Alice allspice tincture***
3ds Angostura bitters
Shake all ingredients and serve in a flip glass. Garnish with three drops of Alice allspice tincture and shaved nutmeg.
* For cold brew: Grind 500g coffee beans with a French press grinder, brew with 2500ml filtered water and refrigerate. To prepare for mixing: add 25% brown sugar and 5% vodka (eg, for 1200ml cold brew, add 300g brown sugar and 60ml vodka); preparation will keep for one week.
** To make aquafaba: Put 400g dried baby chickpeas and 150g hot water in a jar; leave to soak for 12 hours, then reserve the liquid (the aquafaba) and keep at room temperature.
*** To make Alice tincture: Combine 30g allspice berries, 10g pink peppercorns and 200ml vodka in a cream whipper, charge twice with 2 cartridges, shaking between charges; sit for 5 minutes and then vent; unscrew the top and once the liquid stops bubbling, strain through cheesecloth or a coffee filter and refrigerate in an airtight container.