Coffee & polypodium
- 20 ml Talisker
- 30 ml Ruby Port
- 10 ml lime juice
- 20 ml coffee & polypody sugar
- Dried polypodium
Mix all of the ingredients in a shaker. Shake and strain over a large ice cube in a coupette. Garnish with polypodium powder.
Coffee & polypod sugar
Grab 75 – 100 g of this morning’s coffee grounds and stir into 500 ml of simple syrup (50:50). Then take 50 g of cleaned polypod roots (preferably forest fresh). Grind the roots along with the coffee syrup and let it rest over night. Strain off the liquid from the leftover roots. Put the leftovers on a tray in the oven to dry on a low temperature.
This drink was made by Emil Hed during the Scandinavian Detours