While last weeks cocktail was a riff on a classic dessert, this weeks cocktail is a bit more subtle. This cocktail was designed to compliment a sweet dessert. It’s a little bit sweet, a little bit sour with a velvety mouth feel and a hint of coffee flavor which is mirrored by a sprinkling of crystallized coffee on top to give a beautiful aroma. The Chromatic crystalized coffee is the inspiration for this cocktail, as soon as I saw this product I knew I wanted to incorporate it into a drink recipe. I’m still working on a way to actually put it in a drink, but its lovely as a garnish.
This cocktail is a first for me on two fronts. First, I finally bought a bottle of Monkey 47 Schwarzwald Dry Gin, and have never been happier it’s that good. Secondly, this is my first foray with Sloe Gin, it’s one of those things where I sort of knew what it was supposed to be but had never actually tasted any…? Well, check that one off my list. I love a good apertivo and the Cinque has more of a bitter asparagus taste then the sweetness of a traditional Aperol style apertivo, which helps to balance the Sloe Gin. I originally tried this without the sour element but it was too sweet and one-dimensional. The end result is a pretty tasty and sophisticated cocktail.
Coe Avenue Sour
1.5 oz. Sipsmith’s Sloe Gin
.75 oz. Monkey 47 Schwarzwald Dry Gin
.5 oz. lemon juice
.25 Mr. Black coffee liqueur
.25 Cinque Apertivo
1 egg white
Garish with Chromatic crystalized coffee
Combine all ingredients in a shaker, dry shake for a minute and thirty seconds, add ice and continue to shake for an additional thirty seconds or until chilled. Pour into a chilled Nick and Nora glass and garnish with a sprinkle of crystalized coffee. Enjoy.