choc chip flip
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choc chip flip cocktail
The trend of cocktails tasting like food isn’t going anywhere anytime soon, so I wanted to visit the universally adored chocolate chip cookie.
This recipe took 3 infusions. Don’t come at me if you’re too lazy to do it all—this video wasn’t for you anyway. For those that attempt this: you are my heroes. Tag me in your results. Tell me if it sucks.
Ingredients
200ml cognac
200ml white rum
200ml amontillado sherry
70g brown butter
70g cacao butter
1 vanilla bean
choc chip cookies
Eggs
Sugar
Steps
BROWN BUTTER COGNAC
70g brown butter
200ml cognac
Combine into a sealed container. Optional: sous vide for 1 hour (if not, just let rest for 1 hour). Then store in a freezer, overnight. Strain through a coffee filter.
CREME DE CACAO
[ adapted from @kevin_kos ]
70g cacao butter
1 vanilla bean
200ml white rum
50g sugar per 100ml yield*
30g water per 100ml yield*
Vacuum seal cacao butter, vanilla, and rum, then sous vide for 4 hours. Store in a freezer overnight, fine strain through a coffee filter. Add sugar and water based on yield, using a hand whipper to fully integrate sugar, rest overnight.
COOKIE INFUSED AMONTILLADO SHERRY
1 choc chip cookie
200ml amontillado sherry
Infuse together for 1 hour covered tightly to reduce oxidation. Strain through a coffee filter.
Cocktail
.75oz | 22.5ml cookie infused amontillado sherry
.75oz | 22.5ml creme de cacao
1.5oz | 45ml brown butter cognac
Pinch of sea salt
1 whole egg
Combine all ingredients into a shaker tin, whip with an emulsion blender, shake with ice, and double strain into a cocktail glass. Garnish with shaved dark chocolate.
