Co-Co-Coffee

Written By Daniel Zajic

CO-CO-COFFEE

  • 2 oz. / 60 ml. cacao nib-infused cognac

  • ¼ oz. / 7.5 ml. banana liqueur

  • 1 barspoon cinnamon syrup

  • 3 dashes tiki bitters

  • coconut coffee foam

  • orange peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into rocks glass over BFC / top with coconut coffee foam / express orange peel over surface / no garnish

CACAO NIB-INFUSED COGNAC
8 oz. cognac + 1 tbsp. cacao nibs rapid infusion with iSi whipper or soak overnight at room temperature / strain a few times through coffee filters until clear

COCONUT COFFEE FOAM
3 oz. aquafaba
2 oz. coconut cold brew concentrate (from Trader Joe’s)
1 oz. coffee liqueur
½ oz. simple syrup
¼ tsp. xanthan gum
*If you do not have this, try adding a drop or two of coconut extract to recipe
combine all ingredients and use iSi whipper or milk frother to create foam

ABOUT
I entered a cognac cocktail competition. Here is my entry (reel posted on Instagram + would love your support!). I used a cacao nib-infused cognac with a hint of banana liqueur. Some cinnamon syrup and tiki bitters add depth, while the coconut coffee foam on top brings a creamy, tropical vibe. Finish with some orange peel oil (chocolate and orange are a dream combo!). Cheers y’all!

Daniel Zajic
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