Ame Soeur
Cold brew, Chartreuse, and coconut milk under vanilla cream. Dessert and espresso at once.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| cold-brew coffee | 1¼ oz35 ml1 ⅞ oz55 ml2 ½ oz75 ml3 ⅛ oz90 ml3 ¾ oz110 ml |
| Green Chartreuse | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| coconut milk | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Simple Syrup | ¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| Amaro Dell'Etna | ¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| Heavy Vanilla Cream | to top |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
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Preparations
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Shake a cup of heavy cream with an ounce of vanilla bean paste and a quarter cup of simple syrup until it thickens right up. Use it the same day.
Method
- Add everything except the vanilla cream to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Double strain into the cocktail glass and layer vanilla cream on top, pouring it slowly over the back of a spoon.
- Garnish with edible flower.
Mixology by Whiphttps://mixologybywhip.com/recipes/ame-soeur
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