In the cocktail series by Japanese legend Nikka and VisitChef magazine, Filip Bureš, bartender at Prague’s Reason Restaurant, presents his cocktail. As he says himself, Crunch Time is a drink perfected to “perfection”.
“At the Nikka Perfect Serve world final, I had the task of making a ‘crispy or crunchy’ drink, and the first thing that came to mind was a combination with a nut biscuit, so I improvised in this style,” explains Filip. “Crunch Time is my take on this assignment, perfected to perfection, where the cocktail really tastes like whisky with a nut biscuit,” says Filip Bureš, bartender at Reason Restaurant.
Name: Crunch Time
Recipe:
30 ml Nikka From the Barrel
20 ml Kota Pandan
30 ml hazelnut and buckwheat cordial
Roasted buckwheat espuma
Glass: Nick & Nora
Garnish: espuma
Technique: stirring
Taste characteristics: nutty, full-bodied, slightly woody
Author: Filip Bureš
