Mexican New Year’s Resolution
Mexican coffee meets Scandinavian tradition
100 years before Christ the Romans began each year by making promises to the god Janus, the god of beginnings and the guardian of entrances, for whom the month of January is named. Janus was depicted with two faces, one on the front of his head and on the back. Thus he could look backwards and forwards at the same time. At midnight on December 31, the Romans imagined Janus looking back at the old year and forward to the new.
In Scandinavia it’s a tradition to have marzipan cake and champagne for New Year’s Eve when we we make our new year’s resolutions. Contrary to Scandinavian tradition, chefs and and wine connoisseurs advise against the champagne-marzipan pairing as the flavors simply don’t harmonize.
A good alternative to the champagne is a cocktail that can be designed to match the classic cake. We suggest the “Mexican New Year’s Resolution” – a sour style cocktail combining Mexican tequila and Italian amaretto with the new exquisite Mexican coffee liqueur from our local Copenhagen Distillery:
3 cl Tequila
3 cl Mexican coffee liqueur from Copenhagen Distillery
2 cl Dissaronno Originale amaretto liqueur
3 cl lime juice
2 cl egg white
Dry shake all ingredients add ice and shake hard. Serve over ice in a cognac or low ball glass.
Garnish with 2-3 crushed coffee beans which adds an impactful aroma to the drink.
The new coffee liqueur from Copenhagen Distillery is a succesful result of a four clover collaboration. Bo Blindkilde, friend of Master Distiller at Copenhagen Distillery Henrik Brinks, owns a coffee plantagen in Mexico (www.cafepuravida.com). Bo and Henrik merged Bo’s coffee beans with one of bartender Sune Urth’s coffee liqueur prototypes and adjusted the recipe to compliment Bo’s Beans. Kontra Kaffe who sells Bo’s coffee beans in Denmark offered to supply a professional coffee brewing apparatus for the course and to roast Bo’s beans in accordance with the specific demands for the liqueur.
The coffee beans are roasted in two different ways, a very light roast to preserve the light and fruity notes and a medium dark roast to bring out the bitter qualities of the coffee. The amount of sugar used is kept to an absolute minimum. Instead the four clover team of Bo, Henrik, Sune and Kontra Kaffe has added organic lemon peel and green anise to perfect the balance of taste and aroma in the liqueur.
The coffee mixes extraordinarily well with the agave in the tequila and serves as a flavor bridge to the amaretto which truly compliments the marzipan cake.
Cheers to a Mexican take on Scandinavian tradition!