Wild Foam

• 1 Expresso
• 0.75 cl Saint-Philippe blue vanilla syrup
• 1.5 Bourbon Pointu coffee liqueur
• 2 cl Johnnie Walker Black Label
• 2.5 cl Rhum Isautier 10 years old

Preparing the Saint-Philippe blue vanilla syrup

• 1⁄ 2 Blue vanilla pod
• 500 g White sugar
• 50 cl Water

Boil the water, sugar and blue vanilla, stirring occasionally

Leave to cool

Put into a bottle with the vanilla

Keep chilled

Preparation time

15 minutes + 45 minutes cooling time

Preparing the Bourbon Pointu coffee liqueur

• 20 g Bourbon Pointu coffee 10cl Savanna Métis rum
• 200 g Cane sugar
• 25 cl Water

Let the coffee infuse in the boiling water for 20 minutes

Filter

Set the coffee obtained aside

Blend the coffee grounds with the rum Filter

Blend the coffee with the sugar to make a syrup

To make a 28° liqueur with 180 g sugar per litre:

Mix 10 cl rum infused with 4 cl syrup

Preparation time: 30 min

Put in a bottle Keep chilled

Preparation:

Shaker

Decoration:

Crushed dried vanilla, grated tonka beans