The Distillarium’s Triplexium is aged across three casks, which gives it a warm, layered depth, spice, sweetness and gentle oak that’s the perfect match for robust coffee. Folded into a firm, clear coffee jelly made with agar, it delivers all the satisfaction of an after-dinner cocktail and a dessert in one chilled spoonful. The pandan cream on top adds creamy, vanilla-adjacent richness with a subtle earthy note that rounds everything out beautifully.
Makes 4 to 6 servings
Ingredients
Coffee Bourbon Jelly
14 ounces brewed medium roast coffee
1 packet Kanten Agar Powder (4 grams)
⅓ cup sugar
4 ounces The Distillarium Triplexium Triple Cask Bourbon
1 ounce Bénédictine
1 ounce Ramazzotti
Pandan Cream
6 ounces sweetened condensed milk
6 ounces half and half or milk
¼ to ½ teaspoons pandan extract
Directions
Coffee Bourbon Jelly: Combine hot brewed coffee and agar powder in a saucepan. Bring to a gentle boil over medium heat, whisking for 2 minutes. Remove from heat, stir in sugar until dissolved, then add in your booze. Rinse an 8-by-8 pan with cold water (do not dry), pour in the mixture, skim any foam, and cool to room temperature. Refrigerate until fully firm, at least 5 hours.
Pandan Cream: Whisk together condensed milk and half-and-half. Add pandan extract in small increments, tasting as you go — fragrant and lightly floral is the goal. Chill until ready to serve.
Serve: Slice jelly into bite-sized cubes and spoon into small bowls or rocks glasses. Drizzle generously with chilled pandan cream just before serving.
