Welcome to our first instalment of ESRR (Extremely Secret and Rare Recipe) where we share our latest finds. The first on our list comes straight from 2004.
When I was in Antwerp a few months ago doing research around Martin Margiela, I came across an ad – or maybe collaboration? – between Swedish mogul Absolute Vodka and Belgian supreme Maison Martin Margiela. Nestled in one of the pages of Curated By Maison Martin Margiela special edition (2004), a glass bottle painted in white covers one page of the spread. The text is in a small light grey font – making it barely legible.
I believe the best secrets always come when you least expect them. After doing a quick search online to track the digital footprint of this collaboration, I realised no one had written about it – yet.
Coquetas therefore brings you the scoop and the recipe right on your computer screen.
As printed, here are the ingredients and measurements:
- 3cl Absolut Vanilla
- 3cl Bols Crème de Cacao White
- 5cl Milk
The recipes says: “Put four ice cubes in a shaker and add all the ingredients. Close the shaker and shake well. Pour the drink through a strainer into a Martini glass. Garnish with a thinly shaved almond.”
We conveyed some friends and did a tasting twice.
Our first guests were not so fond of it honestly. The main argument was its sweetness and the taste of Vodka which bothered one of Coquetas’ friends (she doesn’t like it that much). One said the drink looks like breast milk, whilst the other one compared it to hand soap. Although, it sounds like they hated it, it wasn’t that bad and the drinks were empty when they left.
Second test run was met with more enthusiasm (maybe because the cocktails were made a few drinks in). It was loved so much I made a second batch – then served in small plastic cups (kind of like the small take aways Spritzes in Italy). They were made in a rush, and constructive comments were limited as we all had to leave and go to our next destination.
I personally think it would either need stronger biceps to shake it or an emulsifying agent like egg whites to have the mousse set itself better in the glass and for it to be less of a spilling hazard.
Also, I don’t drink dairy and one of Coquetas is allergic to vodka so I had to make it with coconut milk and she can’t give her opinion on it. Perhaps, a heavier barista like dairy-free milk could be good? If they have an almond milk version of it, that could make it extra almond flavoured. It would be like a very sweet spin of an amoretti biscuit (or simply the alcohol). I think it would look cute with a fresh cherry on top – not candied though, that would be too sweet.
If you have any suggestions or extra comments to make about this (if you have tried it with us or at home), message us. We need some cocktails tips.
Bisous L