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Professional
Oabika brew
Made with Oabika - Gold of the pod
An original recipe from Victor Delpierre & Rémy Havetz
3 stepsMakes one glass
Recipe Step by Step
Step01
COLD BREW COFFEE
35g Coarsely ground coffee
500g Filtered water
50g Fresh ginger, peeled and cut into small pieces
Cold brew the ingredients using the Toddy method.
If you cannot use the Toddy method, mix all the ingredients together in a container and leave to macerate for 6 hours.
Strain through a cloth.
If you cannot use the Toddy method, mix all the ingredients together in a container and leave to macerate for 6 hours.
Strain through a cloth.
Step02
SMOKED PEATED WHISKEY WITH COCOA NIBS
250g Organic lightly peated whiskey such as Sequoia
80g COCOA NIBS
80g Vine shoot
Toast the COCOA NIBS and vine shoots with a blowtorch.
Pour the whiskey over the toasted cocoa nibs and vine shoots.
Leave to cool.
Put the mixture in a sous-vide pouch.
Cook at 115°F (45°C) for 4 hours.
Filter it twice using a sieve and filter paper.
Variation: ask your wine merchant for advice on choosing a peated and smoky whiskey like “18-year-old Caol Ila®”: it has a very smoky, peaty flavor that becomes lighter over time, with notes of sweet almond and a long-lasting smoky taste on the palate.
Pour the whiskey over the toasted cocoa nibs and vine shoots.
Leave to cool.
Put the mixture in a sous-vide pouch.
Cook at 115°F (45°C) for 4 hours.
Filter it twice using a sieve and filter paper.
Variation: ask your wine merchant for advice on choosing a peated and smoky whiskey like “18-year-old Caol Ila®”: it has a very smoky, peaty flavor that becomes lighter over time, with notes of sweet almond and a long-lasting smoky taste on the palate.
Step03
*BLACK TEA INFUSION
400g Filtered water
6g Lapsang souchong-type black tea
Mix 6g of tea with 400g of water and leave it to infuse at room temperature for 6 hours.
Strain through a cloth.
Strain through a cloth.
Assembly and finishing
Alcoholic version: Pour 3 cl of cocoa nib-flavored smoked peated whiskey, 10 cl of cold brew coffee and 2 cl of OABIKA into a glass. Top up with 10 cl of IPA-type beer. Stir and serve Alcohol-free version: For a non-alcoholic variation, replace the cocoa nib smoked whiskey with a black tea infusion*. Pour 5 cl of of black tea infusion, 7 cl of cold brew coffee and 2 cl of OABIKA into a glass. Stir and serve.