It may have little to do with Halloween but the key spirit in the Araknophobia cocktail is Arak, a coffee-based cocktail that introduces a unique flavour and makes the high proof spirit more approachable.
Araknophobia Cocktail – Photo © Cocktails & Bars
As we previously outlined, Arak, the high proof spirit from the Levant is not a common ingredient in cocktails. Its acquired taste leaves many shying away from the strong aniseed flavour. The Araknophobia cocktail is an antidote, essentially a twist on the Espresso Martini, where Arak contributes the aniseed flavour, combined with Lebanese coffee with ground cardamom, coffee liqueur and vodka.
Lebanese coffee is similar to Turkish coffee but much stronger and darker in colour. It’s served in small Lebanese coffee cups which are conveniently the size of an espresso cup. Usually, the coffee is often prepared a few cups at a time. For each cup, measure the volume of water it holds, multiply it by 1.5 and use 1 teaspoon of coffee. You can buy ground Lebanese coffee with cardamom, otherwise, use 2 bruised cardamom pods per cup when boiling the water.
On first sip, the Araknophobia cocktail is coffee-forward with the Arak flavour lagging behind and coming to the fore on the second sip. As the drink warms in the glass, the aromas and flavours open up further to deliver an Espresso Martini style cocktail with the warm lingering flavours of aniseed and coffee.
Araknophobia Cocktail Recipe
Original recipe created by Cocktails & Bars
Ingredients
- 15ml Arak (we used Arak Azoury from Lebanon)
- 30ml vodka
- 30ml Lebanese coffee with cardamom*
- 20ml coffee liqueur (we used Mr Black)
For the Lebanese coffee
- 3 espresso sized cups of water
- 2 teaspoons of ground Lebanese coffee with cardamom
Method
For the Lebanese Coffee
- In a small Lebanese coffee pot or small pot, bring the water to the boil.
- Lower the heat, stir in the coffee taking care that it doesn’t overflow. You’ll need one hand on the handle, the other stirring, ready to move it away from the stove.
- Hold the pot close to the heat or slightly above it as you bring the coffee to the boil, then remove it from the heat before it overflows.
- Repeat two to three times then turn off the heat and leave it to settle for about 3 minutes.
- Slowly pour some of the coffee in a cup ensuring you leave as much of the residue behind and leave to cool.
For the Cocktail
Add all ingredients in a cocktail shaker over ice and shake vigorously. Strain into chilled coupette or martini glass and garnish with 3 cardamom pods.
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