Berry shrub:
300 g strawberries
300 g raspberries
30 g crushed coffee
300 g sugar syrup 2:1
300 ml blueberry vinegar
Cocktail:
40 ml cognac
15 ml nut liqueur
15 ml berry shrub
15 ml orange juice
ice cubes
soda
Berry shrub:
Vacuum strawberries, raspberries, crushed coffee beans, and sugar syrup 2:1, blueberry vinegar in a bag and place it in your fusionchef bath at 52 °C for 35 minutes. Pass everything through a sieve.
Cocktail:
Take cognac, nut liqueur, berry shrub, and orange juice. Pour everything into a shaker, add ice cubes, shake and strain into a pre-cooled cocktail glass. Top off with soda. Garnish with a few de-juiced berries.
We thank Stephan Hinz for providing this recipe from the book "Cocktailkunst – Die Zukunft der Bar" / Edition Fackelträger.
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