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Cocktail by Abbigail Wendland
Ingredients:
1.25 oz Vanilla infused Deep Eddy Original Vodka
.50 oz Alma Tepec Chile Pasilla Liq
1 oz Cold brew concentrate
.75oz 2:1 Demerara syrup
Preparation:
Combine ingredients in tin, shake and strain into coupe.
Vanilla infused Deep Eddy Original Vodka: 2Tbls of vanilla extract to every 2 ounces of vodka
Demerara syrup 2:1 boil water and mix in Demerara sugar mix till fully dissolved.
Salted heavy cream foam: froth heavy cream saline and simple syrup
Garnish:
Salted heavy cream foam and 3 Coffee Beans
Glassware:
Coupe
Cocktail Inspiration:
If I could describe Deep Eddy to anyone I would start with the word TIMELESS. In turn what it deserves is a timeless take. The craze of the Expresso Martini has blown through all our bars. In my opinion it’s here to stay. With that I wanted a multilayer version of this cocktail. Not just the sugar bomb it can be. The robost coffee, the delicate cream, and the subtle hint of spice makes this a complete take. Start with it or end with it. This classic has finally met it’s best friend, Deep Eddy.
