RECIPE: THE DEVIL

 

Toasted caramel backed by rich coffee flavour and aromatic hints of orange.

prep time: 40 minutes serves: 5 difficulty: hard

INGREDIENTS

• 3¼ cups (780 ml water)
• 1 cup (18 g) wood chips, bbq or smoking grade
• ¼ cup (40 g) pot barley
• 3 tsp cardamom pod, whole
• 3 tsp black peppercorm, whole
• 2 tsp (6 g) Assam black tea
• 2 tsp (6 g) vanilla bean paste, or non-alcoholic extract
• 1 tsp instant espresso powder
• ½ cup (120 g) white sugar
• 1 orange

DIRECTIONS

Seasoned Tea (yields 2 cups or 480 ml)

1. Add wood chips to a large, dry pot over high heat.
2. Stir frequently until chips are smoking and evenly toasted to dark brown, about 5 minutes.
3. Remove from heat and while angling the pot away from you, slowly add 2½ cups of water. Beware of splashback as the water hits the hot pot.
4. Add the pot barley, cardamom, peppercorn, and black tea.
5. Cover the pot and simmer over low heat for 20 minutes.
6. Pass the tea through a fine strainer and discard solids. Let sit to cool.

Caramelized Coffee Syrup (yields ¾ cup or 200 ml)

1. In a small, high-sided pot over medium heat, add ½ cup sugar and ⅛ cup water, stirring briefly to mix.
2. Without disturbing the pot, let sugar heat and caramelize to a dark amber, then immediately remove from heat.
3. Angling the pot away from you, slowly pour in ½ cup water and stir to loosen and dissolve caramelized sugar. Beware of splashback as the water hits the molten sugar.
4. Add instant espresso powder and stir to mix, until all sugar and espresso have dissolved.
5. Let sit to cool.

The Devil (yields 2¾ cups or 680 ml)

1. Combine the Seasoned Tea and Caramelized Coffee Syrup, stirring well to mix. 
2. Pour into a large bottle, seal and refrigerate for up to 2 weeks.

Per Serving

• 4½ oz The Devil, chilled
• Orange zest

1. Into a short 12oz glass full of ice, pour 4½ oz of the Devil.
2. Using a vegetable peeler, take a wide strip of zest from the orange.
3. With the pith side facing you, squeeze the zest over the drink, then rub it around the rim of the glass and drop it inside.

NOTES

• Be sure that your cooking area is well-ventilated when charring the wood chips.
• Remember to angle the hot pots away from you when adding water, to minimize splashes of hot liquids. Wearing non-slip oven mitts is recommended.