California Affogato Recipe

by CWA @ 27 Feb 2019

Summer Chen is a bartender from Neon Pigeon. In our Jan/Feb 19 issue, where we featured how bartenders like Summer can use California Raisins as an ingredient for unique cocktails, she created a cocktail inspired by the Italian dessert, affogato.

Here is the recipe for you to give it as try too!

California Raisins Syrup

1 cup                    California Raisins
2 cups                   water
1 tbsp                    lemon juice
1 tbsp                    fine sugar
1                            cinnamon stick
2                            star anise

California Raisins Foam

  30 ml                   California Raisin syrup
100 ml                   milk

California Raisin Affogato

35 ml                     Havana Club 7 rum
10 ml                     créme de cacao
10 ml                     espresso
370ml                    California Raisin syrup
                              Salt, to taste

- For the California Raisin syrup: Place all ingredients in a pot and boil for 5 minutes over high heat. Reduce heat to low and continue to simmer the mixture for another 15 minutes. Remove the mixture from heat and cool to room temperature. Discard cinnamon stick and star anise. Blend and strain the mixture form the syrup. (Yields 400ml)

-For the California Raisin foam: Place California Raisin syrup and milk into syphon. Charge the syphon with nitrogen. Set aside.

-For the California Raisin affogato: Place the Havana Club 7 rum, crème de cacao, espresso and California Raisin syrup in a mixing glass. Stir and season to taste with salt. Serve in a rock glass, and discharge California Raisin foam into the rock glass until it reaches the brim.

Sounds good? Well, we hope it's inspired you to try using California Raisins in your cocktails soon! To see other drinks like this and how other bartenders use California Raisins in their drinks, grab a copy of Jan/Feb 19 issue of Cuisine and Wine Asia, available at Kinokuniya, MPH, and Times bookstores!

California Affogato Recipe

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