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!
