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Cocktails

Upgraded Mudslide

Upgraded Mudslide

[Photographs: JL studios]

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

Upgraded Mudslide

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About This Recipe

Yield:makes 1 cocktail and enough coffee-infused Carpano for 5 cocktails
Active time:5 minutes
Total time:12 hours
Special equipment:Cocktail Shaker, Strainer, resealable glass jar
This recipe appears in: Cocktail Overhaul: Mudslide

Ingredients

  • 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)

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

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