Shopping Cart

FREE UK TRACKED DELIVERY ON ORDERS £15 & OVER*

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