{"id":27204,"date":"2025-01-14T23:05:05","date_gmt":"2025-01-14T23:05:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/cold-spring-by-john-zhang\/"},"modified":"2025-01-14T23:05:05","modified_gmt":"2025-01-14T23:05:05","slug":"cold-spring-by-john-zhang","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=27204","title":{"rendered":"Cold Spring by John Zhang"},"content":{"rendered":"


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This recipe was first published as part of our feature on\u00a0<\/i>Imagine a cocktail with the essence of a wild walnut tree growing inside it<\/a>.<\/p>\n

60ml Nut distillate*
30ml Clarified pineapple juice**
5ml White creme de cacao
Pineapple-coffee foam***<\/p>\n

Stir all ingredients except the foam with ice. Top with pineapple-coffee foam and sprinkle with seasoned pecan crumbles.<\/p>\n

*Nut distillate: Blend 70g wild walnuts, 70g pecans, and 700ml white rum in a blender for 30 seconds. Distill at 45\u00b0C for 1 hour in a rotavap.<\/p>\n

**Clarified pineapple juice: Mix pineapple juice and milk (1:1.5) and add citric acid. Wait for it to curdle, then strain through a coffee filter or clarify using a centrifuge.<\/p>\n

**Pineapple-coffee foam: Soak three slices of gelatin in ice water until soft, then dissolve in 50ml hot water to create a gelatin solution. Mix with 300ml fresh pineapple juice, 60ml coffee liqueur, 30ml espresso, and 5ml saline solution (1:5). Charge in a cream whipper with one nitrous oxide cartridge, shake well, and chill before use.<\/p>\n