TDN: Sunday Sapote

Sunday Sapote

This week I participated in my first Thursday Drink Night over at the Mixosoleum blog. This weeks theme was Kahlua and there were some really awesome entries, many involving Fernet, so you know I was happy.

Here’s what I threw out there.

Sunday Sapote

1oz Kahlua
1.5 oz Cruzan rum
1oz Black Sapote (chocolate fruit) Espresso puree
.5 oz Clement Creole Shrubb
Chantilly Crème head
Orange twist Garnish
Flamed Cruzan Spiced Rum mist

Combine over ice the Kahlua, Cruzan rum, Creole Shrubb & Sapote puree and shake vigerously. Strain over fresh ice in a Reidel O glass.

Top with Chantilly, spray Cruzan Spiced from a mister over a flame from a BBQ lighter to disperse onto the head

Garnish with an Orange twist.

To make the Chantilly Cream, combine 2oz whipping cream and 1/4 oz vanilla extract in a small jar with a lid. Shake like hell and after about 20 seconds you should have a nice, thick whipped cream.

To make Sapote/Espresso puree: Combine fruit of 3 medium sapote and 1oz of espresso in a blender. Strain thru chinois. (Sapote can be starchy if you use it too early. If the fruit feels like an over-ripe pear, soft, a little squishy, you’re good.)

I’m really happy with the way this drink turned out. Its sweet chocolate coffee-centric flavor is spiced up with the Clement Shrubb, while the flamed Spice mist imparts a light cotton-candy aroma. It’s too hot down here in the Caribbean for a hot coffee style brunch drink, so this will work perfectly. Not that I will ever willingly work brunch. Ever.