Cold Coffee with Sichuan Pepper
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
12
Description
Recipe from the Wine Bar Touché.
Ingredients
- Espresso - 12 fl oz
- Meyer Lemon Juice - 12 fl oz
- Honey - 6.3 oz
- Cherry - 8.8 oz
- Water - 4 fl oz
- Powdered Sugar - 1.8 oz
- Balsamic Vinegar - 7½ ml
- Sichuan pepper - 0.2 oz
Step by Step guide
Step 1
Prepare the cherry cordial. To do this, combine cherries, water, balsamic vinegar, and 50 ml of lemon juice in a saucepan. Reduce the mixture by half, thicken it with powdered sugar, and finally add crushed pepper. Pasteurize by bringing it to a boil until the first bubble forms.
Step 2
Cover with plastic wrap and leave to cool to room temperature. Then strain through a sieve.
Step 3
Combine all the ingredients in a shaker, shake with ice, and strain into a chalice glass. Garnish with Sichuan pepper on top.
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