Twin Peaks cocktail
15 servings
15 minutes
Delicatessen restaurant recipe.
1
Layer cherries, sugar, and coffee in a jar. Leave at room temperature for a couple of days to let the cherry juice infuse with the coffee. To fully dissolve the sugar, you can add a little water. Strain the syrup first through cheesecloth, then through a coffee filter.
- Frozen cherries: 1 kg
- Sugar: 1 kg
- Ground coffee: 100 g
- Water: 50 ml
2
Measure 600 ml of the coffee-cherry cordial and add 50 ml of wine vinegar and 50 ml of a ten percent citric acid solution, then mix.
- Red wine vinegar: 50 ml
- Citric acid: 5 g
3
To prepare pine extract, young pine shoots should be soaked in alcohol and infused for three weeks.
- Food-grade drinking alcohol: 1 l
- Pine shoots (spring tips): 200 g
4
Prepare a cocktail. For one serving, fill a mixing glass with ice, pour in 30 ml of whiskey, 30 ml of cordial, and 6 drops of pine extract, and mix well. Strain into a rocks glass with ice. Light a match and extinguish it in the glass.
- Irish whiskey: 300 ml
- Red wine vinegar: 50 ml
- Pine shoots (spring tips): 200 g
