Shopping Cart

ORDER BEFORE MIDDAY, MONDAY TO FRIDAY, FOR SAME DAY DESPATCH ORDER BEFORE MIDDAY, MONDAY TO FRIDAY, FOR SAME DAY DESPATCH

Celebratory Coffee Cocktails with Adam Pascoe.

Posted on

Celebrating 15 years of Origin and all things festive flavours. We’re proud to showcase two coffee-infused cocktails curated by Adam Pascoe, our Head Barista at The Warehouse, Penryn.

PECULIAR PLUM
RECIPE
MAKES 1 SERVING.
- 20ml Origin Resolute espresso coffee
- 20ml Crème de mûre (blackberry liqueur)
- 20ml Akashi-Tai Shiraume Umeshu (plum sake)
- 10ml cacao infused whiskey*
- 10ml vanilla infused shiraz*
- Cherry bitters
- Candied orange peel

FOR THE CACAO INFUSED WHISKY (Makes 100ml)*
- 100ml whisky
- 30g cacao nibs
 
FOR THE VANILLA INFUSED SHIRAZ (Makes 500ml)
- 500ml shiraz
- 1 vanilla pod (split lengthways)

 

METHOD
(CACOA INFUSED WHISKY)
- Combine and add to a bottle before refrigerating and leave to infuse for six hours.

(VANILLA INFUSED SHIRAZ)
- Combine in a vessel of your choosing before refrigerating and leaving to infuse for one hour.

COCKTAIL METHOD
1. Pre-cool martini glass.
2. Combine all ingredients in a mixing glass and stir in a circular motion with ice, approximately 30 times.
3. Using a strainer, pour the mixture into a chilled martini glass.
4. Garnish with three drops of cherry bitters and candied orange peel.

***

BANANA ESPRESSO MARTINI
RECIPE
MAKES 1 SERVING.
- 50ml Appleton Estate 12-Year-Old rum
- 40ml Origin Stronghold espresso
- 15ml Crème de figue (fig liqueur)
- 10ml banana syrup*
- Black cardamom (grated)

FOR THE BANANA SYRUP (Makes approx. 150ml)
- 100g brown sugar
- 50ml water
- 25g vegan butter/butter
- 25g Oatly cream
- 2 ripe bananas (sliced)

RECIPE
FOR THE BANANA SYRUP
1. Combine the sugar and water in a saucepan over a medium heat, stirring until the sugar is dissolved.
2. Remove the saucepan from the heat and stir in the vegan butter/butter, Oatly cream and banana slices.
3. Strain banana syrup into a mason jar and put aside a sliced length of banana for garnishing.

COCKTAIL METHOD
1. Pre-cool martini glass.
2. Place all ingredients in a cocktail shaker and shake vigorously with ice for 15 seconds.
3. Using a strainer, pour the mixture into the chilled martini glass.
4. Using a soda siphon, top the drink with refrigerated Oatly cream followed by a pinch of grated black cardamom. (In the absence of a soda siphon, you can hand or electric whisk the cream until it reaches stiff peaks).

Wishing you a Merry Christmas from us all at Origin, please drink responsibly.

Photography credit Jake Davis
Shoot location The Warehouse, Penryn, TR10 8AE


Older Post Newer Post