Convert Café

When inspiration walks in from the street

As we’ve covered in a previous post, Atze Peng is a place with many regulars, and where the man tending the bar, Anže Pihler, likes to strike up a conversation with them. One day, a regular entered Atze Peng to catch up with a friend. The guy was excited. Very excited. He had just received a sample bag of what he claimed to be very, very delicious freshly roasted cocoa beans which he would be using in his own business.

Being a man with a soft spot for fresh and special ingredients, Anže overheard the conversation and eventually got tangled up in it. We don’t know how the conversation ended as it did, but we are very happy that it did. The regular handed over his  bag of fresh cocoa beans to Anže and Anže  went on to infuse a brandy with the beans and all spice. The Convert Café is based on this infusion

5 cl cocoa bean and all spice infused brandy
2 cl aronia juice
1 cl apricot brandy
2 bar spoons of cinnamon syrup
2 dashes ragans orange bitters
Stir with ice and serve over ice. Garnish with a flower – any flower will do, but purple goes nicely. To really see how it’s done, check out Anze’s own video on facebook
This concoction has a beutiful purple color, and when poured over one of Anze’s ice-diamond creations, it looks even better. But if you want to try it, be fast. As you may have guessed, the cocoa bean and all spice infused brandy will run out.
Convert café, cocktail by Anze Pihler from Atze Peng - one of the best cocktail bars in Copenhagen. Photo by Cocktails of Copenhagen photographer Alexander Banck Petersen.
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Martin Millard
Corporate slut by day, cocktail enthusiast by night. On a neverending path to become cocktail expert, partly through visiting Copenhagen's and the world's best watering holes, partly through an ever-expanding homebar. #whiskeywednesdays makes every humpday a good one.