White Persian

A riff on the White Russian influenced by traditional Persian and Indian coffees. Creamy, sweet, extravagant and delicate with hints of rose and cardamom. An ideal dessert cocktail that brings to mind thoughts of tiramisu.

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 2.50 oz Brandy
 0.50 oz Mr Black Coffee Liqueur
 2 oz Cardamom Rose Syrup
 3 oz Heavy Cream
 5 Rose Petals
1

In a mixing glass combine 2oz Brandy, 0.5oz Mr Black, 1oz Cardamom Rose Syrup. Stir over ice for 15 - 20 seconds.

2

Strain in to a chilled coupe glass.

3

In a shaking tin, combine 0.5oz Brandy, 1oz Cardamom Rose Syrup and 3oz Heavy Cream.

4

Dry shake for 5-6 seconds. Be really careful here, this needs to be aerated enough to float but loose enough to pour.

5

Float cream on top and garnish with 5 dried edible Rose Petals.

Cardomom Rose Syrup
6

Combine 250g Sugar, 250g Water, 4g of dried edible (food grade) Rose Petals, and 12 Cardamom pods. Bring to heat in a pan until sugar dissolves. Leave to steep for 4 - 8 hours

Ingredients

 2.50 oz Brandy
 0.50 oz Mr Black Coffee Liqueur
 2 oz Cardamom Rose Syrup
 3 oz Heavy Cream
 5 Rose Petals

Directions

1

In a mixing glass combine 2oz Brandy, 0.5oz Mr Black, 1oz Cardamom Rose Syrup. Stir over ice for 15 - 20 seconds.

2

Strain in to a chilled coupe glass.

3

In a shaking tin, combine 0.5oz Brandy, 1oz Cardamom Rose Syrup and 3oz Heavy Cream.

4

Dry shake for 5-6 seconds. Be really careful here, this needs to be aerated enough to float but loose enough to pour.

5

Float cream on top and garnish with 5 dried edible Rose Petals.

Cardomom Rose Syrup
6

Combine 250g Sugar, 250g Water, 4g of dried edible (food grade) Rose Petals, and 12 Cardamom pods. Bring to heat in a pan until sugar dissolves. Leave to steep for 4 - 8 hours

White Persian

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