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In the latest episode of Served With a Twist (launched April 1st) bartender Jim Romdall (formerly of Vessel, Seattle) masterfully prepares a Welsh Coffee under careful instruction from Bryce Chartwell himself. Featuring a delightful Welsh Whisky from the little-known Baglan distillery in Port Talbot, the drink is always well received on any miserably cold, damp winter's evening.

Celebrity chef and renowned gastronomic innovator Bryce Chartwell brings a unique approach to cocktails using his proprietary Lagrange Method (http://bit.ly/Chartwell-Lagrange). Join him on a remarkable journey in Served With A Twist.

For more information on The Lagrange Cocktail Method, please visit The Last Parsnip: http://bit.ly/LastParsnip

Ingredients

Seventeen #15 sized coffee beans
1.225 oz of Welsh Whisky
Single measure of pre-brewed coffee
Four drops of Welsh bitters
Two measures of double cream
Four cuboidal shards of glacial ice

Instructions

First pre-select your coffee beans:
Use a Vernier caliper set to a #15 sized-bean, or 15/64"
Measure and inspect your beans diligently, setting aside any rejects with a ruthless objectivity.
Select seventeen perfectly sized beans for use later.

Next prepare the cocktail:

Start by weighing out precisely 1.225 ounces of Welsh Whisky from the Baglan distillery.
Add a single measure of strong pre-brewed coffee.
Add four drops of Welsh bitters, taking care to deliver each drop sympathetically.
Take two measures of double cream. Pour carefully to avoid clotting.
Finally add four cuboidal shards of your favorite glacial ice.
Shake vigorously with the right-handed over-arm method for approximately 13 seconds. Maintain an absolute consistency of rhythm and rotational momentum.
Pour into a wonderful antique lead crystal glass. This adds a delightful element of
toxicity to the drink.
Finally take the coffee beans that you selected earlier and arrange them into the classic spread-eagled dragon motif on the top of the glass.