Summer Vacation
Category
MocktailAuthor:
Morgan EckrothPrep Time
15 minutes
Build Time
3 minutes
I created this drink during my Two Flavors And A Texture Series where I took audience-sourced flavor prompts and turned them into drinks. The prompt for this was pineapple, raspberry, and crunchy. The crunchy part comes in during the isomalt garnish (which might be cheating, I’ll let you decide) but all in all, this was quite a bit of fun to ideate and create.
What You'll Need
Equipment
- Large mixing bowl or carafe x 2
- Coffee filter
- Coffee brewer or sieve
Raindrop Mint
- 150g isomalt
- 1g lime oil
- Fresh mint leaves
Summer Vacation
- 8oz cold brew coffee
- 6oz pineapple juice
- 1.5oz fresh lime juice
- 1.5oz raspberry syrup (I prefer Liber & Co.)
- Dash of vanilla bean paste
- 6oz whole milk
- Raindrop mint for garnish
Build
Raindrop Mint
- Melt the isomalt in a small saucepan on medium-low heat.
- Remove from heat and allow it to cool for 5 minutes before adding the lime oil and stirring to combine.
- Use a spoon to drop the isomalt into small raindrop-shaped blobs on a silpat mat.
- Once fully hardened, remove the isomalt raindrops and arrange 4-5 of them on a mint leaf to complete the garnish.
Summer Vacation
- In a large bowl or carafe, combine the cold brew, pineapple juice, lime juice, raspberry syrup, and vanilla bean paste.
- In a separate carafe, add the whole milk.
- Pour the cold brew mixture into the milk and gently stir it until curds form.
- Leave the mixture to rest for 1 hour.
- Place a coffee filter in a brewer or sieve and pour the curdled mixture into it, letting the filtered liquid collect in a clean carafe or bowl below.
- Once all of the liquid has been filtered, pour it back over the curds to filter it once more.
- After this second curd filtration, the liquid should be clear.
- This recipe makes approximately four servings and the clarified liquid should be served chilled and over ice with a single raindrop mint leaf for garnish.