Sweet Bread Cold Coffee
Imagine you’re walking down the street of a city centre, the kind with historic buildings, little shops, and a pedestrian zone. You pass a bakery and inhale the sweet scent of baking pastries and bread. Wherever you were headed to can wait. You turn aside, order your favourite baked good and a cappuccino, and sit at a small table by yourself. It’s just you, a sweet pastry, a coffee, and this moment to savour.
Thanks to the work of enzymes, all that can be captured in the Sweet Bread Cold Coffee cocktail. Glucosidase and amylase break down the starches in a sweet bread like brioche or challah so you can capture the essence of caramelised carbs in liquid form.
Amylase starts the process of breaking the long starch chains of glucose into shorter glucose chains called dextrins; glucosidase further breaks those short chains into single glucose components. Glucose is released at each step, making the liquid sweeter without adding sugar. Both amylase and glucosidase are available in our online shop.
Read more about enzymes in this article, Enzymes - The Silent Trend, or even take a course on prep, Way to Your Prep, with our enzyme expert to learn more.
This recipe is from the book The Cocktail Balance 2.0 by Stan Harcinik, available as a beautiful hardcover, with 44 more component recipes and 29 more cocktail recipes, or in ebook format, with the added bonus of all the recipes from the first The Cocktail Balance book.
SWEET BREAD CREAM
150 g Sweet Bread
300 g Heavy Cream 36%
10 g Töufood Glucosidase
10 g Töufood Amylase
Pour the cream in a bowl, add enzymes and gently stir to dissolve the enzymes. Cut the sweet bread into small pieces and mix into the cream. Put the mixture in a vacuum bag and seal.
Place bag in a preheated water bath and cook sous-vide for 3 hours at 55 °C. Remove the bag, allow to cool and let it rest for 12 hours.
Filter the cream through a sieve and pour into a squeeze bottle with a wire whisk ball. Refrigerate. Shake the squeeze bottle to emulsify it before squeezing onto a cocktail.
SWEET BREAD COLD COFFEE
30 ml Jameson Black Barrel
10 ml Gloria Coffee Liqueur
5 ml Sugar Cane Syrup 1:1
70 ml Cold Brew Coffee
Float: Sweet Bread Cream
METHOD: Stir & Float
GLASSWARE: Eva Polgary
