An organized nightstand makes me happy. Last day in the office this week.
Source: dunnefrankowskiThe AntipodeThe Antipode was designed to engage the drinkers focus on taste, by requiring sipping at intervals, rather than rapid consumption.The diffusion of the frozen coffee cube into the whisky gradually inverts the ratio of each of the drinks individual components, resulting in a glass where the taste balance constantly shifts and ultimately ends at the beginning’s antipode.Beginning with a clear dominance of Whisky, true to it taste and flavour. This will slowly transform into a blend of whisky married with coffee. Ending with what can only be described as a pleasant coffee drink hinting of the whisky former self.As drinkers observe the evolution from a predominantly whisky to a predominantly coffee flavour balance, we hope a more discerning consideration of the respective ingredients is achieved.RecipeSquare Mile , Sedie Yirgacheffe, Natural.Brew Method :AeroPress18grams , Ground For Cupping235ml water, temperature 37.5oCInverted Submerged MethodDouble Paper FilterTime 35-40 minutes Brew & Press.20ml 1 to 1 Simply Syrup using a Light Muscovado* Sugar Choice is purely subjective, so feel free to play with it.5ml Madagascar Bourbon Vanilla ExtractMix all liquid ingredients together.Set as 25ml measures in Ice try and freezeTo present simply serve Ice in appropriate drinking vessel, with a 25ml measure of your preferred Whisky. The whisky measure should be equal to that of the ice cube.Images Courtesy Of Giulia MulèDUNNE