This recipe appears in:Cocktail Overhaul: Mudslide
Instead of premixed glop placed in a blender with ice, we aimed to create an upscale creamy treat with hints of real chocolate and coffee.
I am probably required to tell you that consuming raw eggs can lead to food borne illness—don't serve to those with compromised immune systems.
Notes: It is important to dry shake the ingredients first (without ice) in order to fully emulsify all the ingredients. Carpano Antica is more flavorful and full-bodied than most other types of sweet vermouth—substituting another brand will affect the flavor of the final product.
About the Author: Jeff Lucas enjoys gadgets and exotic spirits. When it comes to food and drink he'll try anything at least once. You can follow his cocktail musings on twitter @the_mixlab and his blog at themixlab.wordpress.com
- For Coffee-Infused Carpano Antica:
- 4 ounces Carpano Antica Sweet Vermouth
- 20 whole coffee beans
- For the Cocktail:
- 1 ounce Cognac VSOP
- 1/2 ounce aged rum (such as Ron Zacapa 23 Year)
- 3/4 ounce coffee-infused Carpano Antica sweet vermouth
- 1/2 ounce Creme de Cacao
- 1/2 ounce heavy whipping cream
- 1/4 teaspoon demerara sugar
- 1 very fresh egg
- 2 dashes Angostura bitters
- Garnish: chocolate shavings (optional)
Place coffee beans into a resealable glass jar and pour Carpano Antica over the beans. Seal the container and infuse for 30 minutes (at room temperature). Taste after 30 minutes, infuse for up to 5 1/2 hours more if stronger flavor is desired, checking periodically for flavor. Do not infuse for longer than 6 hours.
For the cocktail: Combine cognac, rum, 3/4 ounce coffee-infused Carpano Antica, creme de cacao, cream, sugar, bitters, and egg in a cocktail shaker. Dry shake (without ice) for 15 seconds in order to emulsify.
Add ice to the cocktail shaker. Shake for 15 seconds until well chilled. Strain into an ice filled highball glass. Garnish with chocolate shavings if desired.