Hausbrandt, with its world of taste made of passion, research and innovation, confirms the bond with Bruno Vanzan, a leading figure in international bartending. Recipes specifically designed for Hausbrandt blends mark the return of summer.
Recipes
THIS IS NOT A CAPPUCCINO
Ingredients
4.5 cl Vodka
3 cl Hausbrandt espresso coffee
2 cl sugar syrup
Almond milk velvet
Technique: Shake & Strain
Glass: Hausbrandt cappuccino cup
Garnish: Velvet
Velluto
100 ml almond milk
Sucroester (half a teaspoon)
Preparation
To prepare this drink we need to equip ourselves with a shaker, a strainer and a jigger to measure the quantities of liquid. Pour all the ingredients into the shaker, add ice and shake vigorously for 10/15 seconds. Then filter all the contents with the strainer into the cappuccino cup. The equipment needed to make the almond milk velvet are: an electric mixer and a jug. Put the almond milk in the jug together with the sucroester, gently mix the contents with a teaspoon until the sucroester has completely dissolved. Then mix everything to incorporate air until you create a shiny velvet similar to milk cream, let the velvet rest slightly so as to make it denser and gently place it with a teaspoon on the surface of the drink. Our fake cappuccino is ready for serving.
THE COUNT IN TRIESTE
Ingredients
3 cl Bitter di Milano
3 cl Vermouth di Torino
3.5 cl Rum infused with Hausbrandt coffee
Technique: Stir & Strain
Glass: Low Tumbler
Garnish: Cantuccio al Vermouth
Preparation
To prepare this drink we must vacuum the Rum together with the coffee beans (previously passed through a mortar) with the appropriate machine. Then leave to infuse at a low temperature (50°) with the Roner for about 3 hours.
Once the infusion is complete, you need to filter everything and bottle. The equipment needed to finalize the cocktail is: a mixing glass, a strainer and a bar spoon. Take the previously cooled mixing glass and pour all the ingredients (Bitter, Vermouth and the infused Rum) into it, fill with ice and mix well until the desired dilution is achieved. Then, with the help of the strainer, pour the drink into the low tumbler (also already very cold) filled with ice. Finally, garnish the cocktail with the vermouth cantuccio and our Conte a Trieste is ready to be served.
DRUPA FLOWER
Ingredients
4 cl Hausbrandt Academia coffee
2 cl honey mix (Chestnut Honey)
10 cl floral soda
Technique: Build
Glass: Tall Tumbler
Garnish: Dried edible flowers on the outside of the glass
Preparation
To prepare the soda, take 100 ml of water and let the dried edible flowers macerate inside it. Then we will filter everything and carbonate our flavored water using a Twist & Sparkle loaded with a CO2 canister. To build the drink, take our tall Tumbler brushed on the outside with liquid sugar to allow the flowers to stick to the wall of the glass. Finally fill the glass with ice and insert all the ingredients inside, mixing it delicately to combine everything well. Our drink is served.
A MOKA FOR 2
Ingredients
4 cl Brandy
3 cl Hausbrandt espresso
2 cl soy milk
1 cl vanilla syrup
Technique: Shake & Strain
Glass: Glass Moka
Garnish: Coffee smoking
Preparation
To prepare this drink we need a shaker, a strainer and a jigger. Insert all the ingredients into the shaker, fill it with ice and shake well for 10/15 seconds. Then we will filter all the contents into our glass Moka filled halfway with ice. Finally, we will use a smoker to fill the empty part of the glass with coffee-flavored smoke to obtain a real Moka effect. If you do not have a glass moka, you can use a classic moka by portioning the recipe. Make sure the moka is completely empty and clean before use. This way, you can still follow the recipe instructions.
