I developed this cocktail together with Wa-Shu Plus1 at a recent collaboration event, designing it to pair with yuzu wagashi. Rather than mixing chili spice into the liquor, this cocktail uses chili powder. Thus you’ll first taste the sweetness of chocolate before experiencing the mild warmth of chili when savoring the cocktail.
Wa-Shu Plus1
/ washuplusonenoicebar
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Ingredients
Pour over coffee 46g
Dark chocolate 15g
Brandy 23g
Protein powder 2 teaspoons
Dried chili to taste
Sugar 1-2 teaspoons (optional)
・Pour over coffee: I suggest using a dark roast as it’s not too strong
・Dark chocolate: Avoid using chocolate with a strong fruity or acidic flavor
・Sugar: You can add 1-2 teaspoons to taste
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Directions
1. Remove the seeds from the dried chili and grind it into a coarse powder.
2. Brew an appropriate amount of black coffee, then cool to room temperature.
3. Using a double boiler, melt the dark chocolate.
4. Mix the chocolate and brandy together until evenly incorporated.
5. Add the chocolate brandy mixture from (4) into the pour over coffee. Add protein powder and sugar (optional). Stir together with a spatula until evenly incorporated.
6. Strain the cocktail mixture through a fine mesh sieve into a cocktail glass.
7. Once bubbles have dissipated, sprinkle on additional chili powder to taste. The cocktail is ready to serve.
・This cocktail is intended to be served at room temperature and should not be chilled
・To elevate the flavors of this recipe, smoke sugar before mixing it in.
・Cocktail creator: Tomoaki Inaba (Tomo San)
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酒譜 Cocktail Creator：稻葉智章 Tomoaki Inaba（Tomo-san）
英文字幕 English subtitles：Mun Yi
攝影 Photography：Argyi
製作 Production：Argyi
後製 Post-production：Argyi
音樂 Music：At Home By L-Ray Music (www.premiumbeat.com/royalty-f...) To Dream of Better Days(www.premiumbeat.com/royalty-f...)