Black Phantom - Cocktail recipe | KILIAN PARIS

Ingredients

• 8-year-old Bacardi rum infused with Pu’er tea

• Cold brew coffee
infused in Pu’er tea

• Panela & tonka syrup ⁽¹⁾

• Coffee liqueur

• Vanilla mousse⁽²⁾

2 cl

6 cl

4 cl

2 cl

3 cl

Taste

Gourmand & Toasted

Type of glass

Highball

Garnish

Smoked sandalwood, Orange zest and Metal straw

Directions

Step 1

Stir all the ingredients, double strain into the glass over fresh ice.

Step 2

Garnish with vanilla mousse. Light the sandalwood and trapthe smoke in the glass.

⁽¹⁾Panela & Tonka syrup

• 300 g panela

• 30 cl water

• 22 g tonka beans

1. Add the water and panela to a saucepan and heat until fully dissolved.

2. Add the grated tonka beans.

3. Infuse for 10 hours then strain. Keep refrigerated for 6 days.

⁽²⁾Vanilla Mousse

• 30 cl liquid cream

• 5 cl egg white

• 2 vanilla beans

1. Whisk all the ingredients until a light mousse forms.

Alcohol can harm your health, consume in moderation.

The scent that inspired the cocktail

Black Phantom - "Memento Mori" Woodsy perfume, 50ml perfume

Black Phantom - "Memento Mori" Woodsy perfume, 50ml perfume

Black Phantom - "Memento Mori"

Rum, Coffee, Sandalwood

265.00€

Princess

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Type of glass: Coupette

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Moonlight in Heaven

Taste: Fruity & Gourmand
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Taste: Strong & Fruity
Type of glass: Old Fashioned