Caffeind

- In a cocktail shaker, combine these ingredients:

• 45 mL Brown Butter Cookie Washed Bourbon

• 40 mL Cold Brew + Instant Espresso Mix

• 20 mL Cookie Demerara syrup

• 7.5 mL Giffard Vanille

• 7.5 mL Lazzaroni Amaretto

• 3 drops of Saline Solution

- Shake vigorously for 10 seconds.

- Double Strain into a chilled Coupe glass.

- Garnish with 3 Espresso Beans

Brown Butter & Cookies Washed Bourbon Recipe:

• 620 mL Old Forester 100 Proof Bourbon

• 150 g Unsalted Kerrygold Butter

• 120 g Tate’s Chocolate Chip Cookies, crumbled

1. Brown the butter in a saucepan over medium heat until golden and nutty (5-8 min). Cool slightly (~1-2 min).

2. In a quart mason jar, combine browned butter, crumbled cookies, and bourbon. Stir to integrate.

3. Sous vide at 140°F (60°C) for 2 hours (or room temp infusion for 6-8 hrs).

4. Cool to room temp, freeze overnight.

5. Remove solidified fat cap. Fine strain through a coffee filter or Superbag.

6. Store refrigerated. 

Cookie Demerara Syrup Recipe:

• 260 g Demerara Sugar

• 175 g Filtered Water 

• 20 g Extra Demerara Sugar (post-infusion)

• 100 g Tate’s Chocolate Chip Cookies, crumbled

• 7.5 mL Vanilla Extract (1.5 barspoons)

• 20 mL Mr. Black Coffee Liqueur

• Pinch of Salt (~0.25 g)

1. Heat sugar and water until dissolved. Transfer to a mason jar.

2. Add crumbled cookies and salt. Sous vide at 140°F (60°C) for 20-30 minutes.

3. Fine strain while warm.

4. Stir in 20 mL Mr Black and 20 g Demerara sugar while still warm (~130-140°F).

5. Let cool to ~100°F. Stir in vanilla extract.

6. Bottle and refrigerate. Yields 12 oz, lasts 14 days.

Cold Brew and Instant Espresso Hybrid Recipe:

• 250 mL Chameleon Cold Brew Concentrate (Espresso) 

• 8 g Nescafé Gold Espresso Intense Instant Coffee (approx. 3.5 tsp)

1. Warm ~75 mL of the cold brew to 120-140°F.

2. Stir in instant coffee until fully dissolved.

3. Combine with remaining cold brew and stir well.

4. Store refrigerated. Yields 250 mL, use within 10-14 days.