Recipe by Ryan Castelaz, Discourse Coffee, Milwaukee, WI
2 oz. Peruvian Pisco
4 oz. Nitro Chicha Morada (recipe below)
1½ oz. Sous Vide Peruvian Coffee (recipe below)
½ oz. Smoked + Oaked Vanilla
Add the Nitro Chicha Morada to a highball glass and fill ¾ full with ice. Combine the Pisco, Sous Vide Peruvian Coffee, and Smoked + Oaked Vanilla in a shaker tin, then fill with ice and hard shake for 10-15 seconds. Strain onto the Chicha Morada, and garnish with a few pieces of purple corn and a flaming cinnamon stick. Serve with a straw for the guest to incorporate the layers before enjoying.
The Sous Vide Peruvian Coffee:
10 oz. Peruvian Coffee, ground medium-coarse
10 oz. 202°F filtered water
⅔ gal. cold filtered water
In a sous vide bag, hot bloom the Peruvian Coffee grounds with 202°F filtered water, assuring that all grounds are equally saturated. Add cold filtered water, remove as much air as possible, and seal. Sous vide for 12 to 16 hours at 145°F, strain and reserve.
The Nitro Chicha Morada:
3½ oz. strawberry tops
3½ oz. sliced strawberries
3¾ c. filtered water
3½ oz. ice
4 oz. purple corn concentrate
4 oz. pineapple juice
1½ oz. honey
1 lime, juiced
12 drops rosewater
Steep the strawberries and strawberry tops in filtered water just off a boil for ten minutes Strain the tea off of the strawberries and add ice to quickly chill. Incorporate the strawberry tea with purple corn concentrate, pineapple juice, honey, lime juice, and rose water. Place in an iSi whipper and charge with 1 charge of Nitrogen, reserve remaining.