Hello and welcome to Behind the bar with Cara Devine I am currently behind the only bar that
i'm allowed to be behind which is actually just my kitchen counter but i've been asked to make
a drink as part of the angels envy bourbon toast the trees initiative which is really
fun so they're kind of concentrating on wood and sustainability aspect of it because obviously
they use a lot of wood for their barrels so they are planting a tree for every bottle of angels
envy sold at the moment which you know anything that assuages any guilt from a whiskey purchase
is always a good thing by me and what they did was they sent out a little pack to us all so
obviously including the bourbon but then also um some like hershey's chocolates which did not
last very long in my house and a little can of root beer and so that was really the inspiration
for this drink i do think after the couple of years that everyone's had anything which taps into
a little bit of nostalgia and that kind of feeling of comfort is definitely a good thing so this
is basically built around an ice cream float but with booze because we're adults so even better uh
now of course there is that sustainability aspect that they asked us to have a bit of a think about
um and one thing that's been a bit of an issue in melbourne is actually food waste at the moment
because we are going in and out of lockdown a little bit and you know restaurants and events and
things are gonna you know have been cancelled and having to chuck out some stuff and one such event
was one that my partner had ordered quite a lot of coffee for so i decided to turn that into a soda
so obviously with it being coffee you're gonna have a bit more you know bitterness and acid
than most commercial sodas so it does again kind of just make this drink feel a little bit more
grown up and it also plays really nicely with all your kind of woody spices in the bourbon
and what i did with that was i did just infuse it just really gently on the stove
for a minute with a little bit of vanilla and some cinnamon as well and then added a
bit of sugar sort of to taste we kept it um you know quite like so you could definitely
still taste the bitterness but obviously if you have a bit more of a sweet tooth then
add sugar until you reckon it tastes good to you and then I ran it through the soda stream which
is absolutely you know what saves me i feel like an environmental warrior because of it because i
drink so much sparkling water so it's a very good investment for reducing my carbon footprint there
and then the other kind of main player in this is um a little sourdough ice cream so this was
actually made by my 2IC at Bomba Alejandro um he's really good at thinking up really inventive ways
to use up food waste and obviously in lockdown everyone's kind of kicking around making sourdough
and stuff and probably getting a bit bored of it so if you're not getting to the end of your loaf
and you want something a little bit more interesting to do with it than croutons then
i think definitely sourdough ice cream is a pretty fun idea and it plays in well with the sour mash
aspect of the bourbon too now of course i couldn't make a drink without putting sherry in it so um
some amontillado sherry here adds a little bit of kind of toasty nuttiness as does some toasted
pecan bitters um angel's envy itself is finished off in port cask so it is a little bit rounder and
richer and has more of that kind of raisony depth to it than some other bourbons so definitely all
comes together really nicely to just basically be a really fun grown-up sort of warm toasty spicy
but you know still bubbly and bright um drink so let's get started start off with your ice cream
so just a nice big scoop of that and then we'll go in with 30 mls of angel's envy bourbon
i'm out of practice i'm a little bit shaky here and then 30 mils of a amontillado sherry
um so this one is still a dry sherry but um it does have a bit of like what's known
as oxidative ageing so it does have those little bit richer toasty nutty characters
and a couple of dashes of i have um some miracle mile toasted uh pecan bitters
um which obviously yeah it's just really like warm and toasty and really delicious and if you have
anything that's kind of pretty like not forward in the in terms of bitters then that should work
a couple of good dashes of that and then we're going to go right in with our soda
i always forget when i use this glass because it's so narrow at the bottom stuff sometimes gets stuck
but it's probably not the worst thing to give your ice cream a little uh
a little uh mix through there anyway and then you get your nice little bit of foam on the top there
we'll pop in straw
a nice big mint sprig really just because it's not honestly the prettiest drink in the world
without that so obviously it will add a bit of aromatics but also just a nice pop of color
and then the same with a little um cherry there as well
and then last but not least for that little bit more that candy element
and we've got some puffed up mandarin segments too so that can just prop up your mint sprig there
and there we have what i like to call the angels diner so now you know better give it a little try
it's good it's like yeah obviously tastes like coffee and ice cream which you can't
really go wrong with if you like an affigato then this will definitely be up your street
um you still get heaps of the bourbon and it's really supported by all the other spices and
nutty kind of notes that we've incorporated in there and then um the amontillado just actually
brings a really nice kind of acid uh so again it's quite like fresh um and kind of zippy tasting for
uh you know a bit more of a kind of uh fun style drink it's definitely still got heaps of length
and and leaves you definitely wanting to go back for more and i'm pretty excited for when
the sourdough is you know fully incorporated through but obviously that's the fun of a drink
like this is that it's gonna change kind of as the ice cream melts and everything
and hopefully give you a little moment of escapism in the middle of a rather dreary couple of years