This recipe was first published as part of our feature on Imagine a cocktail with the essence of a wild walnut tree growing inside it.
60ml Nut distillate*
30ml Clarified pineapple juice**
5ml White creme de cacao
Pineapple-coffee foam***
Stir all ingredients except the foam with ice. Top with pineapple-coffee foam and sprinkle with seasoned pecan crumbles.
*Nut distillate: Blend 70g wild walnuts, 70g pecans, and 700ml white rum in a blender for 30 seconds. Distill at 45°C for 1 hour in a rotavap.
**Clarified pineapple juice: Mix pineapple juice and milk (1:1.5) and add citric acid. Wait for it to curdle, then strain through a coffee filter or clarify using a centrifuge.
**Pineapple-coffee foam: Soak three slices of gelatin in ice water until soft, then dissolve in 50ml hot water to create a gelatin solution. Mix with 300ml fresh pineapple juice, 60ml coffee liqueur, 30ml espresso, and 5ml saline solution (1:5). Charge in a cream whipper with one nitrous oxide cartridge, shake well, and chill before use.
