Carmilla’s Kiss
A bright green basil leaf sits in striking contrast to the earthy red tones of this drink. The author behind the recipe, Morgan Eckroth of the blog Morgan Drinks Coffee, notes that “the frothy texture and head that forms on this drink comes from the addition of pineapple juice. It's high in an enzyme called bromelain that breaks down proteins and causes more air to be introduced into the drink when shaking. The effect is similar to what you might experience if you added an egg white.”
Ingredients:
- 3 large blackberries
- 1/2 oz. (15 ml) honey
- 2 oz. (60 ml) cold brew coffee
- 1 oz. (30 ml) pineapple juice
- 3/4 oz. (22 ml) fresh lemon juice
- 4 large basil leaves
Directions:
In the smaller tin of a Boston cocktail shaker, muddle the blackberries and honey until the berries have broken down and the mixture is jammy, 5 to 7 seconds. Add the coffee, pineapple juice, lemon juice and 3 basil leaves. Add ice and shake vigorously until the tins have frosted over.
Crack open the tins and place a Hawthorne strainer on top of the larger tin. Hold a small mesh strainer over a coupe glass and strain the drink into the glass. This is known as double-straining and will remove all the seeds and leaves from the final drink.
To garnish, clip the final basil leaf to the rim of the coupe using a small clothespin. Alternatively, you can place the leaf on the surface of the drink. Makes 1 drink.
Recipe courtesy of Morgan Eckroth, barista and founder of Morgan Drinks Coffee