The name 'Falling Water' comes from the cold-brew method preserving Ethiopian coffee's stone fruit notes. A collaborative cocktail creation with a focus on ingredients' provenance and cultural significance.
The recipe involves a complex mix of ingredients like Cardamaro vino amaro and Rhine Hall plum brandy, showcasing a blend of flavors. The process includes using a unique brewing method for the coffee element.
The unique brewing apparatus, the Kyoto cold-brew tower, was used for the original recipe but can be substituted with Japanese-style flash-brewed iced coffee. The recipe offers options for local ingredient substitutions for convenience.
The creation of the cocktail 'Falling Water' was a part of the author's experience at Prairie School in Chicago and highlights the importance of sourcing quality ingredients. The recipe provides detailed instructions on the cocktail preparation process.
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