Trend Piece
Vodka, Espresso, Cafe d'Oro Coffee Liqueur, Meyer Limoncello, Egg White, Hazelnut Cream
Bartender Eva Suter of L'Oca d'Oro | Austin, TX
Adapted by StarChefs | october 2023
INGREDIENTS
Cafe d'Oro:
6 cups extra-strong brewed coffee
2 cups brown sugar
2 cups granulated sugar
½ cup cocoa powder
1 pod vanilla, split and scraped
Zest of ½ orange
650 milliliters white overproof rum
500 milliliters dark overproof rum
500 milliliters pisco
200 milliliters 100-proof vodka
Limoncello:
15 Eureka lemons
15 Meyer lemons
1½ teaspoons baking soda
2 liters 100-proof vodka
½ pod vanilla, split and scraped
1.125 liters white brandy
1.5 liters simple syrup
Hazelnut Cream:
Hazelnuts
To Assemble and Serve:
Yield: 1 cocktail
1 ounce egg white
1 ounce Goodnight Loving vodka
¾ ounce brewed espresso
1 bar spoon Anisette
Lemon peel
METHOD
For the Cafe d'Oro:
In a large glass jar, combine coffee and sugars. Stir until sugar dissolves, then add in vanilla and zest. Once combined, add all remaining ingredients. Secure lid on jar and gently shake. Store 3 weeks in a dark, cool room. Shake every 3 days. Once infused, strain mixture through a fine mesh strainer. Bottle and refrigerate.
For the Limoncello:
Place lemons in a large bowl. Sprinkle with baking soda and cover with enough warm water to submerge. Let sit 10 minutes at room temperature. Remove and dry lemons with a towel. Using a microplane, zest half of the lemons. Using a peeler, peel remaining lemons. Add zest and peels to a large glass jar. Use some of the vodka to rinse the bowl the peels were in to pick up any oils that remain. Add to the glass jar with remaining vodka. Seal the jar and let sit 10 days in a dark, cool room. Add vanilla and brandy and let sit additional 10 days. Once ready, the peels should be colorless and almost translucent. Filter mixture through a fine mesh strain. Stir in simple syrup and 500 milliliters filtered water. Bottle and refrigerate.
For the Hazelnut Cream:
Using a nut milk machine, process hazelnuts in the machine according to the manufacturer's instructions. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat the water bath of an immersion circulator to 135°F. Place egg whites in a vacuum bag. Seal and cook sous vide 75 minutes. Set aside. In a shaker, combine vodka, espresso, reserved egg white, liqueur, ¾ ounce Cafe d'Oro, ½ ounce Limencello, and ½ ounce Hazelnut Cream. Dry shake. Add ice and shake additional 10 seconds. Strain into a coupe. Express lemon peel over top.
