The Aviary’s White Russian Riff: Another Caucasian, Gary

• 1 1/2 ozdouble-brewed coffee
• 1 ozJamaican rum (Aviary uses Appleton Estate Signature Blend)
• 1/4 ozGalliano L’Autentico
• 1/4 ozchicory syrup

Preparation

1. 1.

   Place 2 milk ice cubes in tall glass. Combine all the ingredients with ice in shaker. Shake vigorously until chilled and diluted, then double-strain into glass over milk ice.

2. 2.

   Double-Brewed CoffeePrepare an ice bath. In medium saucepan, bring 200 grams of water to a boil. Remove from heat, add 4 1/2 grams of coffee, cover, and let steep for 4 minutes. Strain through a coffee filter. Immediately add the remaining 4 1/2 grams of coffee and allow to steep 4 minutes. Strain through a clean coffee filter. Transfer to a glass bottle, and place in an ice bath to chill thoroughly. Store in the refrigerator.

3. 3.

   Chicory SyrupHeat the oven to 350°F (175°C). Spread the 10 grams of chicory on a sheet tray and toast in the oven for about 10 minutes, or until fragrant. Combine the toasted chicory, 50 grams of sugar and 50 grams of water in a vacuum bag and seal on the highest setting. Cook en sous vide at 90°C (195°F) for 1 hour. Meanwhile, prepare an ice bath. Chill the bag in ice bath until completely cooled. Strain through chinois. Transfer to a glass bottle and store in the refrigerator.

4. 4.

   Milk IceFill a 1 1/4-inch square ice mold with 420 grams whole milk. Freeze until completely solid. Reserve in the freezer.