Cafe con Leche Flip

wpid-wp-1421662228526.jpegThe original version of this drink comes via a news story in the New York Times about the health department cracking down on raw eggs used in cocktails.  This specific recipe was inspired by the one served at Pegu Club in New York.

Good dark rums are heavy on the ground so picking one is pretty easy.  If you have one you like use that instead but I used a new Cruzan Blackstrap as I have been looking for a good dark rum for some time and wanted to try it out.

Similarly in Portland coffee liqueurs are a dime a dozen.  You can’t throw a hipster belt buckle without hitting a distillery that makes a coffee liqueur.  A lot of it comes down to base spirit and the roaster they’re using but anything from the Below deck Coffee Rum to the House Spirits liqueur will work, use what makes you feel good.

Medium cream (30% fat) might be a little hard to find.  I hit three or four stores looking but didn’t see any.  I eventually subbed in normal whipping cream (25% fat) as it was a little lower fat than medium but significantly less than heavy cream (45%+)

 

Recipe:

1 oz Dark Rum
1.5 oz  coffee liqueur
1 oz simple syrup
2 oz medium cream
1 Egg yolk
Fresh grated nutmeg

This one is going to take some doing.  First put your simple syrup and egg yolks in a dry shaker.  Using a whisk or frother you’ll want to whip them really well.  Next add the cream and ice and give them a good shake to combine.  Add your alcohol and give it a final shake with ice, strain into double old fashioned or flute and grate nutmeg over the top.

I used a cheap frother I picked up at the kitchen gadget outlet store and it worked great.  I wanted to replace the ice in this for the second shake but after looking at the results I thought it was more work for not much difference in result.

The flavor on this is delightful, the egg yolk gives the entire drink a solid mouthfeel.  The coffee flavor is primary but the dark rum lets the cream and sweet flow into more subtle hints of molasses.  It’s almost like a whipped dessert and slides gently around the tongue.  The dark rum and coffee flavors favor each other well and give a nice spiciness without a heavy or syrupy taste.

Review: Below Deck Rum (Coffee)

Below Deck Coffee

One of the best of the local distilleries is Eastside Distilling.  Not only do I love their location, but they appear to be infinitely creative. They are willing to experiment with the kind of liqueurs that are both pleasing, and potent.

See my review of Burnside Bourbon for some of their other fantastic potables.

Today, we take a look at one of the their three (Yes I said three) varieties of rum.  In addition to a wonderful silver, they also bottle a Ginger and a Coffee rum.  Since I think I’ve done enough things with ginger in them lately, I wanted to show you the coffee instead.

Now, there are a couple of ways to get flavor into alcohol.  You can put extracts into the still during distillation so that the flavor compounds wind up in the vapor.  This is pretty standard for any clear, flavored vodkas.  Your bacardi limon, stoli blueberry and 360 cherry all use this format to one extent or another.  Another way to get flavor is to add extracts to the product after distilling, I’m pretty sure that is what happens here.  This is a cold pressed coffee extract being added to a rum base, which results in a very strong, very dark and flavorful product.

If you squint you can see the essential oils floating in the shine of the liquor.  I’m not a coffee lover, but this is what I prefer to most other coffee liqueurs.   Living in the NW there are no shortage of coffee liqueurs.  House Spirits, New Deal, Eastside and even Stone Barn Brandyworks each make one and those are just the ones I know of right now.  The presence of so many good roasters in the area means no lack of good beans to put into the mix.

I think if anything I have to say that the coffee flavor bothers me more than the alcohol flavor.  It mixes very well with chocolate, creams, and you can spice it up with a hit of bitters or even a dash of something like an Amaro.  You get a much more noticeable bitterness which can play nicely with the right kinds of notes in any other cocktail.