Frozen Thai Tea Espresso Martini
Cacao Rum, Cold Brew Liqueur, Thai Tea Concentrate, Toasted Coconut
Bartender Channing Centeno of Bonnie's | New York
Adapted by StarChefs | november 2022
INGREDIENTS:
Toasted Coconut Syrup:
Yield: 6 quarts
6 quarts unsweetened coconut flakes
6 quarts sugar
Thai Tea Concentrate:
Yield: 9 quarts
190 grams loose leaf Thai tea
To Assemble and Serve:
Yield: 1 cocktail
1.5 ounces cacao-flavored white rum
1 ounce cold brew coffee liqueur
Sweetened coconut flakes
METHOD:
For the Toasted Coconut Syrup:
Heat oven to 300°F. Place coconut flakes on a sheet tray. Toast until golden brown, frequently shaking the tray to prevent from burning. Place the toasted coconut flakes in a 12-quart, nonreactive container. Add 6 quarts boiling water. Cover and let steep 23 minutes. Strain through a chinois into a clean, 12-quart, nonreactive container. Whisk in sugar until completely dissolved. Transfer to a Vitamix blender; blend until smooth. Return the mixture to the nonreactive container and let cool. Strain through a chinois once more to remove coconut fat film. Distribute to 6 quart containers. Refrigerate.
For the Thai Tea Concentrate:
Place a rondeau in the center of an induction burner, then add 9 quarts water. Bring to a boil. Add thai tea, cover, and continue boiling 23 minutes. Strain through 2 stacked chinois into a large, nonreactive container. Let cool. Distribute to 9 quart containers. Refrigerate.
To Assemble and Serve:
In a Vitamix blender, combine rum, coffee liqueur, 1.5 ounces Thai Tea Concentrate, 1 ounce Toasted Coconut Syrup, and a small tin of ice. Blend until smooth. Pour into a rocks glass, then garnish with coconut flakes.
