Lu’s Beguiling Brew

Dandelion Coffee, Gold Rum, Burnt Caramel, PX Sherry, Amaro-Coconut Float

Bartender Kitty Bernardo of Paradise Lost | New York

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Adapted by StarChefs  |  January 2025  |  Photo: Alexander Zeren

INGREDIENTS

Dandelion Coffee:
Yield: 2 quarts
3 tablespoons dried dandelion roots
2 teaspoons cacao nibs
1 tablespoon dried chicory root
1 tablespoon dried cherries

Burnt Caramel Reduction:
Yield: 1 quart
28 ounces granulated sugar
28 ounces Guinness 0
Kosher salt

Amaro-Coconut Float:
Yield: 8 ounces
8 ounces coconut milk
½ ounce Amaro Montenegro
1 teaspoon green Chartreuse

To Assemble and Serve:
Yield: 1 cocktail
1 ounce Tanduay gold rum
½ ounce Lustau PX Sherry
¼ ounce St. Agrestis amaro

METHOD

For the Dandelion Coffee:
In a pot over medium heat, add dandelion, cacao nibs, and chicory. Toast 3 minutes, or until fragrant. Add 2 quarts water. Cover with lid and let simmer 5 minutes. Transfer mixture to a nonreactive container and let steep 5 minutes. Strain into a clean nonreactive container and add cherries. Cover and let sit overnight. The next day, strain, bottle, and reserve.

For the Burnt Caramel Reduction:
In a pot over medium heat, add sugar. Cook until sugar has melted and slightly caramelized. Reduce heat and stir in Guinness. Cook until a syrup-like consistency is achieved. Season with salt. Remove from heat and let cool.

For the Amaro-Coconut Float:
In an iSi canister with 1 charge, add all ingredients. Shake 10 seconds. Refrigerate.

To Assemble and Serve:
In a small pot over medium-low heat, warm 5 ounces Dandelion Coffee and 1 ounce Burnt Caramel Reduction. In a warmed glass, add rum, Sherry, amaro, and warmed Dandelion Coffee and Burnt Caramel Reduction. Top with desired amount Amaro-Coconut Float.

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