"Clarified Wide-A-Waco | Crafted Pour"

"It was supposed to be a quick stop for food before journeying into New York City for the real cocktail experience, but at South House in Jersey City I had one of my favorite drinks of the trip: Wide-A-Waco! I think I spec’d this similarly (subbing espresso for cold brew) but I went in a clarified direction to get this incredibly smooth final product. The tannins stripped out really helps to meld the flavors together, bringing the funk of the cachaça forward while the bite of the coffee disappears with only the delicious flavor remaining. The syrup combo shines through and this comes together differently than the original drink but still incredible! The citric acid, necessary for the milk to curdle, added a bit too much acidity at 16 drops so I would recommend 10, and optionally add simple syrup to balance if needed. Cheers!", "undefined", "Clarified Wide-A-Waco",

"Ingredients"

Clarified Wide-A-Waco By , May 8, 2009 It was supposed to be a quick stop for food before journeying into New York City for the real cocktail experience, but at South House in Jersey City I had one of my favorite drinks of the trip: Wide-A-Waco! I think I spec’d this similarly (subbing espresso for cold brew) but I went in a clarified direction to get this incredibly smooth final product. The tannins stripped out really helps to meld the flavors together, bringing the funk of the cachaça forward while the bite of the coffee disappears with only the delicious flavor remaining. The syrup combo shines through and this comes together differently than the original drink but still incredible! The citric acid, necessary for the milk to curdle, added a bit too much acidity at 16 drops so I would recommend 10, and optionally add simple syrup to balance if needed. Cheers! It was supposed to be a quick stop for food before journeying into New York City for the real cocktail experience, but at South House in Jersey City I had one of my favorite drinks of the trip: Wide-A-Waco! I think I spec’d this similarly (subbing espresso for cold brew) but I went in a clarified direction to get this incredibly smooth final product. The tannins stripped out really helps to meld the flavors together, bringing the funk of the cachaça forward while the bite of the coffee disappears with only the delicious flavor remaining. The syrup combo shines through and this comes together differently than the original drink but still incredible! The citric acid, necessary for the milk to curdle, added a bit too much acidity at 16 drops so I would recommend 10, and optionally add simple syrup to balance if needed. Cheers! Ingredients: - Avua Cachaça Balsomo - Cruzan Single Barrel Rum Instructions: Double recipe for batch Add milk to a bowl. Add remaining ingredients to a mixing tin and stir to combine. Slowly pour cocktail overtop the milk, allowing small curds to form. Let sit overnight in the fridge. Strain through the curds in a nut milk bag twice, then through a coffee filter as needed until no particles remain. Pour into a highball glass over two clear ice spears. Garnish with shredded coconut. Communal,Spirit Forward,Themed,Aged Cocktail,Boozy,Fancy,Highball,Modern,Nutty,Rich,Seasonal