Cocktails
Charred Times Cocktail Recipe
Globally winning cocktail from 2023 Jameson Black Barrel Bartender Series. Decadent and boozy, the perfect serve for an after dinner delight.
Ingredients
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45 ml Jameson Black Barrel
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10 ml toasted coconut Jameson
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5 ml cacao coffee tincture
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5 ml burnt pineapple
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3 drops saline
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1½ Parts Jameson Black Barrel
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⅓ Parts toasted coconut Jameson
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⅙ Parts cacao coffee tincture
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⅙ Parts burnt pineapple
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3 drops saline
How to make
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Combine ingredients in mixing jar, stir down and garnish with a spoon of Jameson Dark chocolate mousse.
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To make toasted Coconut Jameson:
Combine 500g Jameson and 30g toasted coconut for 1 hr at 65°. -
To make Cacao Coffee Tincture:
Combine 600g Jameson with 200g lightly roasted coffee beans and 300g cacao nibs, allow to sit at room temperature for 3 days (or longer depending of desired bitterness). -
To make Burnt Pineapple Syrup:
Char pineapple over an open flame until the outer layer is blackened, while the pineapple is hot add it to sugar syrup of 600g white sugar, 300g coconut sugar and 1lt boiling water, stir until dissolved, bring to boil, simmer for 15 minutes, take off heat and sit for 1 day. Strain and bottle. -
To make Jameson Dark Chocolate Mousse:
Melt dark chocolate, whip egg whites to stiff peaks, combine with a healthy dose of Jameson, set aside in fridge for 3-4hrs to set.
About this Cocktail
This serve accentuates the fruity tropical notes in Jameson black barrel while highlighting the signature charred finished. Inspired by flavours of coastal Australian towns, wattleseed, coffee and grilled pineapples.
