DIFFICULTY: LEVEL 3
INGREDIENTS
5 cl Tigre Blanc® (White Tiger)
5 cl chilled espresso coffee -2 cl vanilla liqueur
1 cl homemade ginger/pepper syrup
1 Homemade Rock Soda
1 homemade Brighton mousse
MATERIAL
1 shaker
1 cocktail strainer
1 tea strainer
1 soda siphon
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 :
500 grams sugar
50 cl water
20 grams ginger
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:
10 cl Tigre Blanc® (White Tiger)
15 cl chilled espresso coffee
6 cl vanilla liqueur
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:
5 cl Tigre Blanc® (White Tiger)
15 cl chilled espresso coffee
4 cl vanilla liqueur
2 cl homemade ginger pepper syrup
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.