Kayla Saito’s Bullet Proof cocktail is nitro charged and tapped

”Oh yes it’s a tapped cocktail!” says bartender Kayla Saito. You’ll find her these days at Molli in Abbotsford in Melbourne, where they’ve built a local riff on the Espresso Martini, and supercharged it.

“We grew tiresome of Espresso Martinis so I made a nitro cocktail for one of our five cocktail taps at Molli. The Bullet Proof, a nod to a bulletproof coffee, is creamy and addictive, supporting local with products such as our coffee Square One, Grada, Gospel Solera Rye and wastage products like whey from Molli’s cheese.

“Square One espresso is cold brewed for a more rich and rounded extraction, butter is browned as ‘beurre noisette’ and fat-washed into the whisky. Sugar is toasted (just before caramel stage) and then made into a syrup to sweeten the batch. The whole batch is then nitrogen tapped! The Bullet Proof perfectly embodies our venue’s neighbourhood bistro charm, no fuss but special.

“It’s become a cult favourite at Molli,” she says.

Bullet Proof

Cocktail Recipe:
100 grams from the nitro tap over a large ice block in a lowball glass. garnish w/ microplaned espresso bean. We weigh each serve on a scale and swirl the batch from the tap in a toby tin before pouring.

Bullet Proof Batch, Yields 17,000 ml:
3,600 ml Beurre Noisette Gospel Rye
3,725 ml Square One Cold Brew Espresso
3,100 ml Grada Coffee + Spirit
2,000 ml ml Toasted Sugar Syrup
75 ml Saline (10%)
4,000 ml Filtered Water
500 ml Whey
2.5ml Xanthan Gum Solution (10%)

Beurre Noisette Gospel Rye:
3,600 ml Gospel Solera Rye
720 grams Butter
Method:

1. Put the butter in a pan on the induction and set to medium.
2. Melt the butter and make sure to stir with a rubber spatula so the bottom does not burn.
3. Heat to 140C or until it smells nutty and browns in color.
4. Take off from heat and let cool slightly (10 minutes)
5. White butter is still liquid but not hot, pour in the whisky and stir. Leave to infuse at room temp for 12 hours.
6. The following day, freeze the mixture in the blast freezer.
7. Strain off the whisky through an oil filter while fats are frozen.

Cold Brew Espresso:
7,500 ml Filtered Water
1,500 grams Espresso coarsely ground”” Yields: 3,800 ml
Method:

1. Place ground espresso in a sealable container
2. Add in cold filtered water
3. Leave in the fridge overnight (48 hours)
4. Strain through an oil filter the following day, pressing through

Toasted Sugar Syrup
1,700 grams White Sugar
1,700 ml Filtered Water
Yields:
2,000ml
Method:

1. Preheat the oven to 160C. with dry heat.
2. Lay the sugar out on 2 deep baking trays unlined and spread out evenly. (1350 grams in each tray)
3. Bake in the oven for 15-20 minutes or until a camel brown colour.
4. Pour the water while hot. (1350 ml in each tray)
5. Stir to combine while hot, sometimes it takes a while for the sugar to dissolve. Place in a larger container and blend with a stick blender if sugar remains