Foxy Brown
This wine cocktail is an odd combo. I can’t think of any other drink or food that combines orange and coffee. However, it just works, in a mature way. I will admit, I didn’t come up with it. This is my sister, Adele’s idea and we tried it.
At first, this tastes like none of the ingredients. Though, a calming earthiness overcomes. Then, you detect smoky coffee and musky orange oil, carried along by yeasty bubbles.
Recipients: Bubbly drinkers who need to catch a breath, rest and reflect. Maybe they need a reward for a job well done or making it to the end of a working week. We drink Foxy Brown quite a bit. Hehe!
Type: Made in the glass
INGREDIENTS
20ml coffee liqueur, like Steinbok Coldpresso
10ml triple sec
Strip of orange rind
METHOD
1. Get out a champagne glass, either a flute or a coupe.
2. Pour the triple sec into the bottom of your glass followed by the coffee liqueur.
3. Fill the glass with sparkling white wine.
4. Twist your orange rind to release its oils. Garnish your drink with the strip of orange rind.
ANECDOTE: One testing eve, in our windy yard, Adele came bearing an idea and candied orange wheels. Her idea was to combine coffee, orange and bubbles.
Who’d ever imagine those flavours would work? Adele, that’s who.
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