First I analyzed the elements that I like about Carajillo. “The rich blend of Coffee and Licor 43” “Head foam when shaken” “Serves cold” and then the sad part of having a delicious but short cocktail. Using a Head Potato style in a Ramos Gin Fizz I was able to keep all my favorite elements but in a long cocktail; That's a win! Aromatized with Indian spices, notes of juicy citrus and chocolate from East Africa and Latin America, beautifully wrapped in a velvety golden hue from Spain... "I bet you can't drink just one."
Do It Yourself
MISE EN PLACE
Glass: Collins (12oz)
Ice: 2 (1.25” Cubes) or 1 (2” Cube) & 1 (1.25” Cube)
Garnish: Bombay Curry Powder
Method: Shaken
SPEC
10 Drops Orange Oil Orange EVOO (Partanna Sicilian)
1 Pinch Bombay Curry Powder
1/2oz Lemon Juice
3/4oz Heavy Cream
1.25oz Licor 43
1.25oz Siren’s Blend Cold Brew
1.5oz Gin (Tanqueray 10)
1 Egg White
Soda Water (Topo Chico)
Pour all the ingredients into the shaker and long shake vigorously for about 10 sec. Open the shaker and drop the chosen ice option; add an strainer coil to get a better foam. Shake until ice (1.25") is completely melted (about 2min). Pour into a chilled glass and let the foam settle for 1-2min, best if you can do it in the freezer. Using the back of the bar spoon, make a hole in the center of the foam all the way to the bottom, remove and pour in the soda water until you have about 1 finger of foam over the edge. Sprinkle with Bombay Curry Powder on top.
SIREN'S BLEND COLD BREW (yield 422g)
Mix
100g Medium to Medium-Coarse Starbucks Siren’s Blend (Notes of Juicy Citrus & Chocolate) - Medium Roast
600g Water
Bring 1 Cup of Water (193g) to 210 F
Drop the coffee on a 1Lt Airtight Mason Jar, add the hot water and stir to wet all the coffee.
Let it bloom for 30 min. Then add the rest of the water (407g).
Stir to integrate, cover and let step for 24 hrs at room temperature.
Coffee filter strain, label and date.
Place on fridge for 2-3hrs to concentrate the flavor and cooling before serving.
Keep it refrigerated and airtight closed.
