COFFEE NEGRONI 2 WAYS Fat washed coffee negroni
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- Опубліковано 8 вер 2022
- COFFEE NEGRONI 2 WAYS - Fat washed coffee negroni
Thank you Mr Black for the wonderful Coffee liqueur! Shop for your bottle here shopmrblack.co/
Get 10$ of your bottle with promo code TRUFFLE10
Mr Black UA-cam: / mrblackspirits
Mr Black Instagram: / mrblackspirits
How to make the Coffee Negroni with Mr Black coffee Liqueur
1 oz Mr Black
1 oz Gin
1 oz Campari
Garnish with orange zest
How to make the fat washed coffee negroni with pear foam
How to fat wash your negroni
In a glass jar mix 150 ml of each : MR BLACK, Campari and gin.
Add 50 gr of melted browned butter.
Close the lid and shake
Leave on the counter for at least one hour to let the fat seperates from the cocktail.
Place overnight in the freezer
The next day, take the solidified fat our and strain the liquid through a coffee filter.
Bottle up and enjoy when thirsty
How to make the pear foam
In a jar, mix together
120 ml pear nectar,
30 ml pear liqueur (40 abv)
and half a teaspoon of sucro
Get you sucro here geni.us/B3F84TC
Mix everything and then place in a milk frother like this one geni.us/zJEwAu
Let it works its magic and then top your negroni with the foam
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Another Negroni week themed video my friends! Thank you Mr Black for the wonderful Coffee liqueur! Shop for your bottle here shopmrblack.co/
Get 10$ of your bottle with promo code TRUFFLE10
Absolutely great. Can‘t find a link to your really nice glasses. Can you please tell me where i can buy them. BR from Germany, Frank
I tried the pear foam negroni and it was delicious but there's even a better version.. you should try the coffee negroni with banana foam (banana liqueur and banana nectar).
Oh my....
It’s my first try on butter wash. I used unsalted brown butter and did the exact same steps in the video. At first sip I wasn’t sure if I like it or not but then it tasted much better in every other sip. I really am glad that I tried it and probably will do it again. I was wondering if anyone else had similar experience with the first try. Anyways, appreciate the effort and thanks for the receipt✌️
I imagine the brown butter wash would be great in a Boulevardier-style version of this as well.
NO DOUBT! 😋
@@TrufflesOnTheRocks I figure you don't really need the foam in either the butter washed boulevardier or the "basic" butter washed Negroni? Because I so want to do this for my gf. (and a bit for myself, of course...)
@@Napo2k the drink is also extremely tasty without the foam yep
It's impressive to see how the fat-washing process enhances the richness and depth of the coffee notes, resulting in a truly exceptional and indulgent drink.
OMG !!That looks soooo delicious ,I’m both a Negroni and coffee liqueur lover and this is definitely my kind of drink.
Wow awesome twist on a classic. Blown away by this!
Thank you so much Jake! :) Cheers!
Wow, if your second version were on a menu anywhere I am, I'd order it! Pear foam, even by itself, sounds awesome!
Thanks! Means a lot! Cheers!
@trufflesontherocks, how long does the foam last after being made? Does it disappear after a while, or can you use it for a while?! Thnx, you're awesome, bro.
Drinking
milk
straight
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teat
is
probably
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on
too
many
city
lads’
bucket
list
but
can
most
definitely
be
seen
as
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once
in
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lifetime
opportunity
for
them
when
they
are
visiting
a
dairy
farm.
Love it!!!!!
You should try Coffee Cynar Negroni or Coffee Italicus Negroni
Pear foam ❤ You are a genius.. anything pear 🍐 anytime.
I love the coffee negroni! I can drink them at night with no issues too. That second one you made looks incredible, but the first is nothing to sneeze at either.
Sefra is the same. Anything coffee after noon will ruin her night 😆
second cocktail looks like amazing!!!!👌👌👌
Thank you Anton! Cheers
Great video!! When I think of coffee cocktails, I would also think of them as an after dinner drink, but then something like a margarita negra would be like thirst quenching summer afternoon drink.
That's true! The citrus changes the game here
Your version of this drink sounds so tasty, I really want to try this one! Great concept!
I use brown butter a lot for cooking and I always wanted to use it for some cocktails since the taste is just so rich.
Thanks Rolf! I hope you'll like it as much as I did. Cheers!
My god, this sounds amazing!
Thank you
You ask when people drink coffee cocktails. I think of an espresso martini as either a brunch or happy hour cocktail and an Irish coffee as an after dinner or end-of-night cocktail. It looks like the coffee negroni would be a happy hour or before-dinner cocktail, but I'll have a regular negroni pretty much any time after 5:00, so who knows?
I love how Mr Black is taking over the world
I guess they do for a reason ;)
Amazing thank you😀🙏🏻
Thanks you! Cheers
this looks great! I want to try it, did you use unsalted or salted butter>
Another great one!
Thanks sir!
Yummy, I had ago at making coffee negroni last year but I made James hoffman's coffee amaro wich I made used that to replace the campari really yummy
I have to look at this recipe
this looks great
Thank you 🙏
I may have to purchase a few more tools for this drink, but that pear cream sounds worth it.
The Sucro will also work with another electric whisk but the milk frother works so well. Hope you'll have fun. Cheers
Just in time for Negroni Week 🙌
What a timing! I wonder if it was planned ☺️
Can’t believe I’ve never tried a coffee Negroni before, gonna buy some gin and give this a try
Hope you like it Paul. Come back here to let us know. Cheers!
Coffee Negronis!!! You are speaking my language!!!
Right? Two magical things united ;)
Amazing !
Thank you!!!
Can’t wait to try this!! Also, could you remake your espresso martini video, possibly incorporating Mr Black? I would love to see what kind of twist you put on it
Hum 🤔 Is it already shot? Idk
@@TrufflesOnTheRocks They'll just have to wait and see 😉
Great video and delicious looking cocktails. Is it possible to make the foam in an ISI whipper? Thanks!
Yes but I still rec to use sucro over other emulsifier since it works better with alcohol. Cheers!
Instead of the sucro emulsifier, what other emulsifier could I add and in what quantity?
I would say normally I'm like you. I don't mind one at the end of the night. But it is middle of the day right now and I'm exhausted and that is sounding dammmmmn good
HAHA! Bottom line, anytime right?
Heyy i was wondering your old fashioned you use for the fat wash negroni where did you buy it?
I don't know if I'll ever use the sucro but I'm going to buy it anyway just incase it comes in handy one day.
HAHA! I'm sure you'll find yourself using it more than you expect. Just a thought... Chartreuse foam ;) Cheers
Amazing recipe, please send to the states so I don’t have to make it myself. 🤣
Can you use a CO2 cartridge in the heavy cream whipper to create the pear foam similar to a how you would make whipped cream for an Irish coffee understanding that your technique would be good for any foam topping
I actually don’t know if “sucro” would work that way. 😳
never tried a coffee negroni! I am very curious now :D
Tonight is the night 😉
Amazing concept! How long would the fat washed mixture last in the fridge?
For ever ;)
Hey @truffleontherocks Is it possible to use lecithin instead of sucro? Would you recommend anything else that can be used instead of sucro?
I guess you could use lecithin and a Siphon. I didn’t try it. When I want to make a foam with alcohol I always use sucro since it was made for that.
Thanks bro. I placed mine in the freezer overnight only to come and find that my whole thing was frozen. Do you just leave it set at room temperature until the alcohol cocktail mixture melts to seperate the bhtter Puck?
Wow, t’es un mage! 😯
YESSSSSSSSSSSSSSSSSSSS!!!! 1st in!!!
Do you have links to the tumblers you used in this episode?
I got them at Symposium I’m Bordeaux. They have a website. Maybe they still have them
I find this one interisting!! At the restaurant I work whe have a coffee negroni on the meneu! Whe use the normal recepie but the campari is infused for a week with coffee beans! This gives the campari a real coffee flavour and i think it is realy good, but a but havey. Let me know what you think!!
Hi Sander, I done that several times too. It's great!
what can you sub the sucro with?? not easy to get my hands on
Soy lecithin and thin pear juice (no alcohol)
Do you need to heat the foam with the milk frother? Mine can froth cold or hot foam.
Heat is Not required
Hello, May I ask the pear Liqueur 40% ABV, how to find this ? Average only 20%
Just use Belle de Brillet. It’s 30% so use a bit more and a little less of the nectar to keep the same alcool content. Cheers
A thought…a Boulevardier using your approach. I think coffee and Bourbon is a better pairing than gin.
I'm sure it'd be amazing but give it a try Jim. Not because it seems at first like a more natural fit that it would necessarily means better. Embrace the surprise ;)
Ok!! I could drink this all day long!!!
I think I will spend the night up. 🙆♀️ Lit like a Christmas tree!! Coffee doesn't have the same effect on me as it does on you!!! I won't sleep for the rest of the month. HAHAHAHA
HAHAHAH!!! Can I get a Decaf Mr Black Negroni please? HAHA
@@TrufflesOnTheRocks 😂 That would be amazing hahahahhaa
@@sefraisik9142 will ask them 😉
@@TrufflesOnTheRocks You are perfect 🖤
Melted browned butter? What is that exactly?
When you cook butter, at some point it gets brown and the flavour changes a lot. It starts to taste like caramel almost. It's AMAZING!
@@TrufflesOnTheRocks But you melt it first, i.e produce like Indian ghee and then brown it? Or just heat up normal butter until it melts and ultimately starts to get brown?
@@gebe8978 I don't know what Idian Ghee is but browned butter is very simple to make. You cook butter until it turns brown. Just ask UA-cam "how to make browned butter" you'll have all the info you need ;) Cheers
@@TrufflesOnTheRocks Clarified butter, which is basically melted butter and then you remove the milk solids still present or floating around. It’s widely used in Indian food, but also other European cuisines use clarified butter for cooking. I asked because I thought it could be something more bar specific 😅
C’est plate, on n’a pas de Mr. Black au Québec
Je vais pousser pour que ça arrive... À suivre
Can you explain to me why if you know you're going to be diluting and chilling a cocktail you dont add the ice in before the liquids? Couldnt you avoid splashing your drink everywhere?!
1- I never add ice before in my mixing or shaker. The ice starts melting and it’s less control.
2- have you ever tried pouring over a mixing glass filled with ice. You’ll spill more than that take in the video
3- when I make my Broll I also add a bit more intensity to my moves for the fun of it.
This helps you control how much time your ingredients are on ice. Especially in a bar setting, you can prep multiple drinks at the same time and then add ice only at the moment you want to start diluting them. In a home setting it probably doesn't matter as much, but it will still take you a minute or longer to add all the ingredients to the mixing glass which is just dead time on ice.
Mr. Black is taking way too long to get distribution in Canada :(
I know!!! I'm sure they will read these comments so this might help. Cheers!
In Greece as well
boozey brunch fo sho
Handing
out
butterscotch
fudge
in
a
retirement
home
after
taking
and
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all
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inhabitant’s
false
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