Hipster’s breakfast cocktail

Name: Hipster’s breakfast cocktail
Yield: 1
Ingredients: 50ml banana bread rum; 50ml cold-drip coffee; 20ml salt butter syrup; 10ml Fernet Branca; 2 cups (500ml) rum; 1 slice banana bread, cut into 1cm pieces; 2 cups (500ml) buttermilk; 2 firmly packed cups (500g) brown sugar; 5g butter; Generous pinch of rock salt

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Hipster's Breakfast from Kensington Street Social, Chippendale

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Banana bread, cold drip coffee and salted butter? The cocktail geniuses at Kensington Street Social base this rum cocktail on a hipster's breakfast, shaken with cult favourite liqueur, Fernet Branca. The quantities here have been reworked, but 500ml of rum will be enough for 10 cocktails, with leftover salt butter syrup.

50ml banana bread rum
50ml cold-drip coffee
20ml salt butter syrup
10ml Fernet Branca

Banana bread rum

2 cups (500ml) rum
1 slice banana bread, cut into 1cm pieces

Salt butter syrup

2 cups (500ml) buttermilk
2 firmly packed cups (500g) brown sugar
5g butter
Generous pinch of rock salt

Method

1.

For the banana bread rum, place the rum and banana bread in a bowl and set aside for 2 hours to infuse. Strain and reserve liquid, discarding bread.
2.

For the salt butter syrup, whisk the buttermilk, sugar, butter and salt in a small saucepan over low heat until the butter is incorporated and sugar dissolves. Remove from heat and allow to cool.
3.

To make the cocktail, combine all ingredients in a shaker. Shake and strain into a coffee cup to serve.