Created for the UKBG open day November 2013. This drink was inspired by the deep rich flavours found within Rémy Martin's VSOP Mature Cask (sponsor). I wanted to celebrate the cask and the flavours it brings to this cognac. So I focused on the chocolate coffee and of course the vanilla!
50ml Remy VSOP Mature Cask
20ml Grand Marnier
15ml Tia Maria
5ml cinnamon liqueur
2 drops of Mozart chocolate bitters
4 drops of cardamom tincture (homemade)
Vanilla espuma to float on top
Stir all ingredients except the espuma over ice.
Pour into chilled glass
Using N2O siphon layer espuma on the top of the drink
Grate nutmeg over the top
To make the Vanilla Espuma. Stir Madagascan vanilla bean paste with 150ml gold top milk & 150 double cream.
Separately dissolve 1 gelatine leaf with 50ml of milk.
Add the vanilla milk/cream mixture to the gelatine and pour into siphon. Shake the living daylights out of the sealed siphon until physical fatigue sets in then for good measure get a friend to do the same. This is to ensure the gelatine hasn't set one area on the mixture and has thoroughly mixed. Refrigerate until needed. When required charge siphon as normal.