Luxebook February 2023

A new age The Indian specialty coffee industry is growing at a rapid rate. Consumers are more sophisticated in their choices and are beginning to appreciate the finer nuances of coffee and the importance of professional cupping scores, traceability and taste profiles. According to Dharavath, speciality coffee is getting more recognised as people are straying away from the mainstream. “Manual brewing methods are becoming an increasingly popular option for coffee enthusiasts. Apart from it being an immersive experience and a way to connect with coffee, it also allows for better quality control”, says Dugar. We all love drinking our coffee in the morning to wake us up and that’s how its always been for years. But now the energising beverage has become more that a morning drink. Coffee is being introduced to drinks and food. So if you love coffee and a good cocktail, here are few recipes for you to try out ! Toot Ingredients: Whisky- 60 ml Espresso Coffee- 30ml Sea Salt Caramel- 30ml Glassware: Tulip Method: Take a shaker and add the espresso, Sea Salt Caramel and whisky together. Give a dry shake (without ice) and then add ice into the shaker and give a shake again. Take a martini glass and double strain into the glass. Use coffee beans for garnishing Tiramisu Ingredients: Tiramisu mixture 50gm Mascarpone Mixture- 10gm Cocoa Powder- 4gm Lady Finger- 40gm Tiramisu Syrup- 45gm Eggs- 6 no Sugar- 180gm Amul Milk- 30ml Mascarpone Cheese- 500gm Refined Flour- 180gm Espresso Coffee- 30ml Bacardi Black Rum- 55ml Method: For Sponge - Separate 6 egg yolks and whites in 2 different bowls - Weight 180g of sugar and divide it into half and add one half to egg yolk and other to white and whisk one by one. - Whisk egg white till stiff peaks. - Combine egg white and yolk and fold 180g flour into it by cut fold method. - Spread in a tray and bake it at 160ºC for 10 mins. For Cream: - Separate 4 egg yolk and white in two different bowls. - Add 50g each sugar to both egg yolk and egg white. - On a double boiler, beat egg yolk and cool it down. - Whisk egg white till stiff peaks. - Combine egg white and egg yolk and mix 200g mascarpone cheese with it. - In a mould add a sponge and layer it with cream. - Repeat the process twice and set it in a fridge. - Dust it with cocoa powder while serving. Bourbon Slide Ingredients: - 45ml Bourbon Whisky - 15ml Coffee liqueur - 30ml Chocolate Syrup - 45ml Cream - 10ml Hazelnut Nectar - 1 Martini glass with a chocolate rim - 1 Cinnamon stick Method: - Add ice, Whiskey, Coffee Liqueur, Chocolate Syrup, Cream and Hazelnut Nectar in a cocktail shaker - Shake the ingredients well - Pour the contents in a chilled Martini Glass with a chocolate rim - Garnish it with a Cinnamon stick and serve 30|L U X E B O O K|F E B R U A R Y 2 0 2 3 F E B R U A R Y 2 0 2 3 |L U X E B O O K| 31