Kitchen 56
Spice up your cocktail with gourmet eats
Chef Louross Edralin
Chef Louross Edralin
Jägermeister Cold Brew Pork Adobo
Willy Shine's Cocktail Pairing
Tropikal Cold Brew Fashioned
Willy's Cocktail Inspiration
--
I have always been inspired by chefs and their food. When I began dabbling in hand-crafted cocktails, the first flavors I worked with were Asian. I love the unique flavor combinations in Asian cuisines and cocktails. I was ecstatic when the amazing Chef Louross created a dish using Jägermeister Cold Brew Coffee. Chef Louross is of Filipino and Hawaiian descent, and when he said he was going Adobo, I was like, “Let's Go!” I crafted an Old Fashioned spirit-forward cocktail to cut through the delicious richness and flavors of the Adobo and pair beautifully with the dish. I used a split base with Jägermeister Cold Brew Coffee and a Filipino Rum called Don Papa. The flavors of lemongrass & coconut are a staple in Filipino cooking and pair nicely with Chefs dish, so I created a house-made syrup for the sweet component. To add extra hype., I made a rim with demerara sugar, coffee grounds, and toasted coconut to bring all the flavors together. Enjoy!
--
Cocktail Name: Tropikal Cold Brew Fashioned
Recipe
- 1.5 part Don Papa Rum
- 1.5 part Jägermeister Cold Brew Coffee
- .25 part Lemongrass/ toasted coconut Syrup
Garnish: Lemongrass stalk w/ toasted coconut shavings
Glass: Old Fashioned
Ice: Big cube
Method: Rim the glass, build over fresh ice, stir for dilution and temperature garnish and serve.
--
Willy's Tips & Tricks:
Rim* Spice grind, coffee grounds, toasted coconut, demerara sugar together
Method- paint on rich simple syrup on half the rim & coat with mixture
Lemongrass & Toasted Coconut Syrup* 24 oz demerara sugar to 24 oz coconut water one chopped & beaten lemongrass stalk w/ 16oz toasted coconut. Bring to a boil, then let simmer. Strain, add 1oz rum, and keep in the fridge.
GRAB YOUR TOOLS & LET'S MAKE IT!
Growing up in a Filipino household in East LA, Mom and Dad were always cooking. So I'm always in the kitchen whipping it up with them. I've always loved being in the kitchen but growing up Filipino, it's either you're going to be a Nurse or a Computer Technician. But that wasn't the case. I like to bend and break the rules. I've been working in the restaurant industry since I was 15, from baking bagels to working at a Filipino restaurant, then eventually going to Le Cordon Bleu after high school. I moved to Vegas and still pursued what I passionately love doing. From working at high-end casinos to running a food truck, etc., I did everything in the industry that I loved. Currently, I am a corporate chef of a high-volume Ramen Restaurant and Vegan/Vegetarian restaurant. I love the beautiful, organized chaos that goes in the kitchen. Energy is what I'm built-in, and I love feeding the masses and making bellies happy. -Mabuhay, Aloha, Cheers!
Willy Shine began his career in Boston, MA, in the ’90s and had been pioneering the craft of Bartending for over 25 years and is keen on all styles. He cut his teeth in Nantucket Island & Aspen, Colorado, and soon made his way to NYC, where he quickly made a name for himself in the bartending community. Willy has worn many hats in the industry as an accomplished bartender, hospitality consultant, and educator. He has consulted on bar development, beverage programs, festivals. He has worked in some of the most prestigious establishments in the U.S. He has a passion for educating and paying forward the wisdom and knowledge that has been bestowed upon him throughout his career. Since 2015 Willy has served as the Brand Meister for Mast-Jägermeister US. He is an industry expert and educator who has had the opportunity to travel the globe to see, touch, smell, and taste some of the most well-made cocktails and spirits in the world.
