At Mister Paradise in New York’s East Village, Will Wyatt’s upgraded take on the Blowjob shot is made with aged rum, coconut and coffee, before being topped with malted pandan whipped cream. The drink is a bit of an inside joke, taking a friendly swipe at Mace, a bar a couple blocks away, and its owner-bartender Nico de Soto who helped to popularize pandan as an ingredient in the cocktail world—and who has been known to Instagram his morning CrossFit routines.
Servings: 12 - 15
- 1 1/4 ounce coconut-washed coffee-rum (see Editor's Note)
- malted pandan whipped cream (see Editor's Note)
- Measure out 1 1/4 ounce of the coconut-washed coffee-rum batch into a shot glass.
- Top with 1/4 inch of malted pandan whipped cream.
750 ml Diplomatico Reserva Exclusiva
250ml Mr. Black Coffee Liqueur
100g of virgin coconut oil
Combine Diplomatico Reserva Exclusiva, Mr. Black Coffee Liqueur and coconut oil in the top of a double boiler. Fill bottom with water and place over low heat. Heat gently for 60 minutes then remove from heat and pour into 2-liter container. Let sit at room temperature until the coconut oil separates to the top. Place batch in the freezer (covered) and leave overnight. The following day, break the frozen coconut oil shell and pour contents through cheesecloth-lined chinois. Rebottle and return to freezer. Malted Pandan Whipped Cream
1 cup water
1 medium length pandan leaf, frozen or fresh
1 cup white sugar
1 cup heavy whipping cream
1 1/4 tsp malt powder
Bring water to a boil. Remove from heat and add pandan leaves (make sure they fully submerge). Cover and let cool for 30 minutes. Strain leaves from the water and add sugar. Stir until sugar is dissolved.
Combine heavy whipping cream with 1/2 cup pandan simple syrup and malt powder. Stir to incorporate and dissolve the malt powder. Add to ISI canister and charge once. Turn the canister upside down and shake 4 times.