Burnt Offering

Rum, Espresso, Campari, Coffee Liqueur, Burnt Espresso Syrup, Cardamom Bitters, Thai Tea-Coconut–Cardamom Foam

Bartender Tracy Javier of VUE Rooftop at Hotel Washington | Washington, D.C.

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Adapted by StarChefs  |  January 2026   |  Photo: Alexander Zeren

INGREDIENTS

Burnt Espresso Syrup:
Yield: 500 milliliters
50 grams whole espresso beans
250 grams Demerara sugar

Thai Tea Concentrate:
2 tablespoons Thai tea leaves

Thai Tea-Coconut–Cardamom Foam:
Yield: 500 milliliters
250 milliliters coconut cream
25 grams granulated sugar
1½ grams Versa Whip
½  gram xanthan gum
Kosher salt
2 drops orange blossom water

To Assemble and Serve:
1 ounce Bacardí 10-year rum
1 ounce espresso
½ ounce Campari
½ ounce Mr. Black coffee liqueur
2 dashes cardamom bitters

METHOD

For the Burnt Espresso Syrup:
In a sauté pan over medium heat, toast espresso beans until aromatic and lightly charred. Transfer to a saucepan over medium heat. Submerge in 250 milliliters filtered water. Bring to a simmer. Remove from heat and le steep 30 minutes. Strain into an airtight container. Whisk in sugar until fully dissolved. Cover and refrigerate.

For the Thai Tea Concentrate:
In a nonreactive container, combine tea leaves and 250 milliliters hot water. Let sit 12 minutes. Strain and transfer to a small saucepan over medium heat. Cook until liquid has slightly reduced and desired flavor is achieved. Remove from heat and let cool.

For the Thai Tea Coconut–Cardamom Foam:
In a Viamix Commercial blender, combine all ingredients and 200 milliliters Thai Tea Concentrate. Blend until smooth. Strain and transfer to a siphon canister with 1 charge. Refrigerate.

To Assemble and Serve:
In a shaker with ice, combine all ingredients and ½ ounce Burnt Espresso Syrup. Shake, then double strain into a chilled fluted glass. Top with desired amount Thai Tea Coconut–Cardamom Foam.

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