Chicory coffee is a New Orleans specialty that was a practicality rather than a delicacy during war times. People mixed coffee with roasted and ground chicory root—found at the base of the endive plant—out of necessity, and it just kinda stuck. The resulting flavor is bitter and tobacco-y and conjures up memories of beignet breakfasts in the Big Easy. Created by mixologists Phil Khanderish and Reza Esmali for NOLA’s Maypop, this cocktail mixes French pressed, iced chicory coffee with nutty aged tequila. The saffron-infused cream was a personal touch by the Persian barmen. If you don’t have the time or equipment to make the saffron-infused whipped cream, the regular homemade stuff will do just fine.
Silk Road Cafe
1 oz Tequila
1 oz Añejo Tequila
3 oz Chicory Coffee
2 oz Saffron-Infused Cream
- Add all the ingredients, save for the cream, to a shaker tin with ice.
- Shake and strain into a highball glass.
- Top with the saffron-infused cream.
Persian Saffron-Infused Cream
2 cups Water
2 cups Sugar
3 pinches Persian Saffron
2 cups Heavy Cream
- Add water and saffron to a saucepan over high heat. Bring to a boil, then lower the heat and allow to simmer for 10 minutes.
- Add sugar and stir to dissolve. Allow to cool.
- Add the saffron simple syrup and heavy cream to a blender. Blend until well mixed.
- Pour the mixture into a iSi Gourmet Whipper. Charge with a Nitrous Charger when ready to use.