CAFÉ SOLEIL

May 26, 2015 at 11:33 pm

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Recipe by David Martinez

INGREDIENTS:

1 1/2 oz. VEEV

1 oz. Chocolate Tea Infused Brandy

3/4 oz. Fresh Lime Juice

1/4 oz. 2:1 Cinnamon Cane Syrup

PREPARATION:

Chocolate Tea Infused Brandy- Place 1 bag of The Republic of Tea Double Dark Chocolate Maté in 8 oz. of your favorite Brandy and let steep for 10 minutes. Remove bag.

2:1 Cinnamon Cane Syrup: Bring 8 oz. of water to a simmer with 4 smashed cinnamon sticks. Pour through a coffee filter to remove cinnamon. Add 16 oz. Organic Pure Cane sugar And bring back to a simmer stirring until mixture is clear. Remove from heat and let cool. Shake all ingredients until cold and Fine strain to remove ice chips.

GARNISH:

Lime Peel Star

GLASSWARE:

6 oz. Stemmed Glass

INSPIRATION:

While reading through Potions of the Caribbean I stumbled upon the Nightcap Cocktail made popular at Sloppy Joes back in the 1930’s. It had equal parts gin, creme de cacao, cognac, and lime juice. I knew this cocktail was exactly the inspiration I was looking for to use VEEV in. To keep it in the family of organic I decided to infuse the brandy with a chocolate tea instead. The Republic of Tea is Certified Organic. So Ill be killing two birds with one stone. To beef up the liquid quantity I used a heavy pour of VEEV. I knew the sweet citrusy and floral notes would stand up to the heavy chocolate roasted notes of the tea. Add in the lime and it felt like it was still missing some sugar that the creme de cacao would of brought. I did not want to just use plain sugar it needed a little spice of the Caribbean so a cinnamon cane syrup would be perfect. Only a small amount to round out the flavors and give the perfect mouthfeel. I see it as more of an eye opener than a Nightcap. Café Soleil is french for Sun Coffee which the roasted flavors of the dark chocolate give off a slight coffee note. To be enjoyed anytime.

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