Kahlua Cake
Edible Nashville is 5! Lets eat cake! This petite cake comes to us by way of friend and Nashvillian Candace Floyd.
....we'll drink to that.
Let’s raise our glass in a toast to Edible Nashville and it’s 5th anniversary! In honor of this milestone, I’ve put together 5 plush ingredients in a cocktail fit for a real celebration. The Fifth Year is full of floral and strawberry notes, with just a hint of sweetness.
And what’s a special occasion without champagne? I wanted to impart the beautiful nuanced flavor, minerality and sort of yeasty quality without diluting the drink with extra liquid or adding effervescence, so I used champagne syrup. It’s easy to whip up and provides a rich, silky mouthfeel without the bubbly.
Finally, I brought in a hint of Cynar, an Italian Amaro made predominantly from artichokes (considered a luxury item in 16th century France and whose growing season starts in March). I love its bitter and herbaceous finishing notes in this drink. It also stimulates the appetite-- quite appropriate as we are celebrating Edible! Cheers to the next 5!
Ingredients
For the syrup
- champagne
- sugar
For the Cocktail
- 1 ounce bourbon
- 3/4 ounce lemon juice
- 1/2 ounce champagne syrup
- 1/2 ounce Lillet rose
- 1/4 ounce Cynar
Preparation
1. To prepare champagne syrup, bring equal milliliters of champagne* and grams of sugar to a boil. Boil 5-7 minutes. Remove from heat and let cool. Store in fridge.
2. To prepare cocktail, add all ingredients to a shaker. Add ice. Cover and shake until tin has frosted. Strain into coup glass.
*Note from Ann: Let’s be real here – no one wants to boil good champagne. So, don’t! I used Korbel Brut and that worked nicely. Actual French champagne is best but save yourself the money (and tears) and just go with a California Méthode Champenoise, meaning made in the French style.
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