[Recipe] Boogie Down by Sean Halse of Hudson Rooms (Hanoi)

The Boogie Down from Sean Halse of Hudson Rooms (Hanoi) takes its inspiration from the amazing club culture of New York Ciy, including greats like Studio 54. This drink is designed to make the night continue whilst staying low on booze (around 10%ABV).

Ingredients:

10ml Malbec Reduction* (see instructions below)

5ml Black Garlic Honey* (see instructions below)

20ml Cognac

15ml Coffee Liqueur

40ml Espresso

*How to make Malbec Reduction:

500ml Malbec

50g Palm Sugar

2g (1pc) Star Anise

5g Cinnamon

0.2g (1 bulb) Clove

0.2g Black Peppercorn

Orange Peel

Cook all ingredients on low-medium heat and reduce by 50% of original content. It should not taste burnt, and remove any foam that builds up as you go.

*How to make Black Garlick Honey:

100g Honey Syrup (3:1 ratio)

5g Black Garlic

150g Pedro Ximenez sherry

Cook honey syrup and garlic on medium heat for 10 minutes, and let it cool for around 1 hour before adding in the sherry.

Method:

Hard shake with ice all of the ingredients into a coupe glass.