TASK 1

Name: TASK 1
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1.5 oz homemade Pisco Quebranta coffee liqueur (Catimor variety); 0.5 oz cocoa butter; 0.25 oz botanical-infused Pisco; 0.5 oz Licor 43; 2 dashes roasted orange and pink peppercorn bitters; 0.25 oz demarara syrup; 1 oz chilled espresso (high-altitude Peruvian specialty coffee)

Pisco coffee cocktail with unique bitters and botanical infusion

AI Cocktail Info

Serving : 1 cocktail

ABV

18%*

Calories

213*

Net Carbs

15g*

Ingredients:

homemade Pisco Quebranta coffee liqueur (Catimor variety)

cocoa butter

botanical-infused Pisco

Licor 43

roasted orange and pink peppercorn bitters

demarara syrup

chilled espresso (high-altitude Peruvian specialty coffee)

AI Request:Act as a world-class mixologist. Create a signature cocktail named 'Esencia 8.5'. The core of the drink is a high-altitude Peruvian specialty coffee (8.5 cup score, Catimor variety) from San Ignacio, Cajamarca. I will use a homemade coffee liqueur based on Pisco Quebranta. TASK 1: Suggest 3 innovative ingredients or techniques to add to the coffee liqueur or the mix to provide 'author complexity' (e.g., botanical infusions, unique bitters, or fat-washing). TASK 2: Develop the full recipe for 'Esencia 8.5' f...

*Estimated by AI - may vary

Instructions

1. *Botanical Infusion*: Infuse the Pisco Quebranta-based coffee liqueur with a blend of Peruvian herbs, such as muña and huacatay, to add a fresh, herbal complexity that complements the coffee's natural notes. 2. *Fat-Washing*: Use cocoa butter for fat-washing. This technique imparts a silky texture and an added layer of chocolatey flavor that pairs harmoniously with the coffee and Pisco. 3. *Unique Bitters*: Introduce homemade bitters created from roasted orange peels and Andean pink peppercorns. The orange adds a citrusy brightness while the peppercorns contribute a subtle warmth and spice. TASK 2: 'Esencia 8.5' Recipe Ingredients: - 1.5 oz homemade Pisco Quebranta coffee liqueur (Catimor variety) - 0.5 oz cocoa butter fat-washed Pisco - 0.25 oz botanical-infused Pisco - 0.5 oz Licor 43 - 2 dashes roasted orange and pink peppercorn bitters - 0.25 oz demarara syrup - 1 oz chilled espresso (high-altitude Peruvian specialty coffee) Instructions: 1. Prepare the cocoa butter fat-washed Pisco by melting cocoa butter, mixing it with Pisco, freezing the blend to solidify the fat, and straining it. 2. Combine the coffee liqueur, fat-washed Pisco, botanical-infused Pisco, Licor 43, and chilled espresso in a mixing glass with ice. 3. Stir well to chill and dilute slightly. 4. Strain into a chilled Nick & Nora glass. 5. Add two dashes of the homemade roasted orange and pink peppercorn bitters. TASK 3: Garnish and Sensory Ritual Garnish: A single, delicate coffee bean dusted with edible gold shimmer perched on the edge of the glass. Sensory Ritual: Create a handmade perfume by infusing high-proof vodka with cinnamon sticks, cocoa nibs, and freshly peeled orange zest over a week. Strain into a small atomizer. Before serving the cocktail, lightly mist the area above the glass with this aromatic perfume, allowing the fragrant cloud to envelop the drinker as they take their first sip, enhancing the sensory experience with warm, spicy, and citrusy notes. TASK 4: Hyper-realistic Image Description Envision the 'Esencia 8.5' cocktail elegantly resting in a Nick & Nora glass with its delicate coffee bean garnish catching the soft, diffused glow of professional bar lighting. The liquid inside gleams with tones of deep amber and espresso brown. To the side, the 'Santa Cafeína' coffee packaging, artistically designed with Peruvian motifs, proudly stands. The background reveals a moody bar ambiance, accentuated by the play of shadows and candlelight reflections on polished wooden surfaces, evoking an air of sophistication and intrigue. The overall scene is captured with a crisp, high-resolution focus, bringing out every nuanced detail of the textures and hues.

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