DIFFICULTY: LEVEL 3
INGREDIENTS
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5 cl Tigre Blanc® (White Tiger)
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5 cl chilled espresso coffee -2 cl vanilla liqueur
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1 cl homemade ginger/pepper syrup
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1 Homemade Rock Soda
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1 homemade Brighton mousse
MATERIAL
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1 shaker
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1 cocktail strainer
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1 tea strainer
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1 soda siphon
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1 whipped cream siphon
THE METHOD
THREE COCKTAIL GLASSES REQUIRED.
In a shaker, add Tigre Blanc®, refreshed espresso coffee, vanilla liqueur and homemade ginger-pepper syrup. Shake and pour into the first glass. Pour the homemade Rock Soda into the second glass, then the homemade Brighton mousse into the third glass.
THE LITTLE +
For a variety of tastes and experiences, use different varieties of coffee!
GINGER/PEPPER SYRUP :
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500 grams sugar
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50 cl water
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20 grams ginger
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3 grams cracked black pepper
To make homemade ginger pepper syrup, melt sugar in water. Add the ginger and cracked black pepper. Leave to infuse for 20 minutes.
SODA ROCK: PREPARATION FOR 50 CL SIPHON:
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10 cl Tigre Blanc® (White Tiger)
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15 cl chilled espresso coffee
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6 cl vanilla liqueur
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3 cl homemade ginger pepper syrup
Pour Tigre Blanc®, refreshed espresso coffee, vanilla liqueur and homemade ginger-pepper syrup into a soda siphon. Carbonate and pour into glass.
BRIGHTON MOUSSE: PREPARATION FOR 50 CL SIPHON:
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5 cl Tigre Blanc® (White Tiger)
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15 cl chilled espresso coffee
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4 cl vanilla liqueur
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2 cl homemade ginger pepper syrup
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10 cl fresh cream
Pour Tigre Blanc®, refreshed espresso coffee, vanilla liqueur, homemade ginger-pepper syrup and crème fraîche into a whipped cream siphon. Carbonate and pour into glass.