J&B® Cocktails
by Kasper Kurdahl
 
1. J for Jeopardy
 
  INGREDIENTS
 

• 2 cl J&B® Rare
• 1 cl mirin (sweet Saké)
• 30 g white coffee cream
• 20 g tarragon-mint ice cream

 

  For the coffe cream:
 

• 1 l milk
• 1 l whipped cream
• 50 g white chocolate
• 170 g coffe beans

 

 

Infusion of the coffee into the milk (10 min at 96°C) and leave undisturbed for 4 hours.
Mix the milk with the whipped cream and the melted chocolate. Introduce 425 g of the mix into a siphon and charge it twice with a propellant before squirting.

 
  For the ice cream:
 

• crème Anglaise (without vanilla)
• 75 g mint
• 75 g tarragon

 

 

Combine the mint and the tarragon – both blanched and deep-frozen – with  700 g of the crème Anglaise in a pacojet processor… and there you have your ice cream.

 
  The cocktail:
 

Pour the mixture of J&B® Rare and mirin in a tulip-shaped glass, scoop a small quantity of the ice cream into it and on top of it squirt, against the side of the glass, a small measure of the coffee cream. Add a small wooden spatula to spoon up the ice cream and the cream.

Note: the idea is not to mix all of the ingredients together, but to taste all of them individually, each in combination with another.

 

2. B for Broken wings
 
  INGREDIENTS
 

• 3 cl J&B® Rare
• 1 cl Drambule
• 3 drops of Angostura
• 1/8 hard-boiled egg
• 8 g praliné from cashew nuts
• a slice of smoked apple
• soft curry

 

 

The Broken Wings is a variant on the classic cocktail Rusty Nail (whisky, Drambuie, and Angostura).
Put the egg in a rockglass, together with the cashew nuts praliné, and pour the Rusty Nail. Slide the slice of smoked apple over the rim of the glass and place a wooden spatula in the cocktail with its bottom half smeared with the curry.

Note: Down the liquid together with the egg in one shot (swallow all at once) and then lick the wooden spatula; the sweet curry will immediately neutralise all of the other flavours.