The Emerald Cask

Written By Tim Hanse

The sun was difficult to find, but I was thinking of a cocktail.
Even the temperature was not really inviting for a sweet, fruity cocktail.

So, I started thinking to play with flavors. And out of the weird crevasses of my mind, this one was created.

Ingredients:

  • 45ml Whisky. I used the Classic Laddie from Bruichladdich

  • 120ml Coffee (I used Nespresso Iced Coffee with Coconut flavor)

  • (A teaspoon of coconut extract if you're not using the nespresso)

  • A teaspoon of sugar syrup

  • 30-40 grams of avocado

You will also need:

  • A large cube of ice

  • A blender

  • A cocktail glass

Instructions:

  • Make the coffee and let it cool down

  • Chop the avocado in some chunks, weighing 30-40 grams

  • When the coffee is cold, pout it in the blender

  • Add the avocado

  • Add the sugar syrup

  • Add the whisky

  • Blend until a fine creamy liquid is formed

  • Pour over ice into your cocktail glass

  • Garnish with a slice of avocado

My result

This sound like a weird one, but it is a must try!
The creamy avocado lifts up the coffee and the dram adds a fresher not to it.
Do not expect a fruity and sweet drink, but a creamy coffee bitter one.

You can experiment by using some vanilla as well, or some extra coconut.

Tim Hanse https://singlemaltsnob.com
Next

The Smoking Sorbet