20 ml Talisker
30 ml Ruby Port
10 ml lime juice
20 ml coffee & polypody sugar
1, Mix all if the ingredients in a shaker.
2, Strain all of it over a large ice cube in a coupette glass.
3, Garnish with polypodium powder.
INSTRUCTIONS COFFEE AND POLYPOD SUGAR
1, Use 75 – 100 grams of some coffee grounds and then stir into 500 ml of simple syrup (50:50).
2, Take 50 g of cleaned polypod roots (preferably forest fresh). Grind the roots along with the coffee syrup and let it all rest over the night.
3, Strain off the liquid from the leftover roots. Put the leftovers on a tray in the oven to dry on a low temperature.
This drink was created by Emil Hed during the Scandinavian Detours trip to Brygghuset in Fiskebäckskil
Text and photo Malin Nordblom
Fab Foodie Swede