You can see the raw ingredients: Ginger root, cucumber, lemon, and honey. Each tall thin shotglass has a healthy teaspoon of honey at the bottom. Above it is a layer of espresso, a simple blend of coffees from Sumatra and Brazil. Lem explained that he intentionally chose coffees frequently used as a base for an espresso blend; he and the roasters had tried and rejected additions of accent coffees like Harrar since it detracted from the flavor ensemble. The top layer is a non-dairy espresso froth. Lem created it with a mixture of ice, sliced cucumber, freshly grated ginger, and lemon shaken vigorously in a martini shaker. He skimmed off the froth to top the shotglasses.
The ingredients surprised me, especially the cucumbers. In years past, competitors frequently served specialty drinks showcasing creamy sweetness from milk, heavy cream, and syrups. The last USBC had fewer drinks of this ilk and more drinks, like Lem's, featuring a challenging mixture of flavors. Attendees were instructed to stir the honey into the drink before sampling. At first sip, it seemed an ordinary drink and then "pop!" A bursting panoply of flavors: Spicy fragrant ginger, tangy lemon and light creaminess on a adulating foundation of coffee brightness and richness. As my thoughts lingered on this small wonder, I experienced a second surprise... a crisp, clean finish.
Wow.
Lem Butler in 2005 SERBC
