-
SENSEO® Coffee Cocktail
Created by Mixologist Eben Klemm of B.R. Guest Restaurants
SENSEO® Coffee Cocktail
Created by Mixologist Eben Klemm of B.R. Guest Restaurants
Alcoholic Cocktail
(Makes 1 Serving, 10 ounces of liquid)
1. Load double pod holder with one pod each of the SENSEO® Origins Kenya Blend and the SENSEO® Medium Roast
2. Fill pre-warmed, preferably clay pottery, coffee mug with:
1 ounce Anejo tequila
Small pinch powder ancho chile
1 tablespoon heavy cream
1 tablespoon good quality hot chocolate powder
Stir to blend
3. Run machine
4. Sprinkle surface with powder from unused SENSEO® Origins Kenya Blend coffee pod
Iced Coffee Beverage
(Makes 1 Serving)
1. Load double pod holder with one pod each of the SENSEO® Paris: French Vanilla and the SENSEO® Dark Roast
2. Stir in:
1.5 Ounces of Maple Syrup
1 Cinnamon Stick
One Whole Star Anise (optional)
3. Cool
4. Pour the mixture over ice and stir with 3 ounces of cold milk
EBEN KLEMM
Senior Manager of Wine and Spirits
B.R. Guest Restaurants
As Senior Manager of Wine and Spirits at B.R. Guest Restaurants, Eben Klemm conceptualizes and implements the cocktails for all properties, in addition to training the staff in bartending and mixology.
After earning a degree in molecular biology at Cornell, Klemm managed a research laboratory at MIT before bringing his methodological training to the world of mixed drinks. Emerging onto the New York restaurant scene in 1999 during the resurgence of classic cocktails, Klemm’s scientific approach to mixology differentiated him from his compatriot bartenders.
After opening The Campbell Apartment, a retro-cocktail lounge in the landmark Grand Central Terminal, Klemm became bar manager "cocktaillier" at the three-star Portuguese restaurant Pico in New York’s TriBeCa neighborhood. Beginning with B.R. Guest restaurants during Fiamma Trattoria’s 2003 opening at the MGM Grand Hotel in Las Vegas, Klemm’s creativity continues to drive the signature drink lists at all B.R. Guest properties, including the Primehouse New York, Dos Caminos Las Vegas in the Palazzo Resort Hotel Casino and recently-opened Wildwood Barbeque.
Klemm designs drinks that make people rethink how tastes and textures work together, serving up inventive libations that tantalize the taste buds. For example, the “Paradiso” made with Bacardi 8 year, Lazzaroni amaretto, fresh sour, and white peach foam, and Klemm’s “Electra” with Plymouth Gin, rosemary, lemon, and Q Tonic.
Noted for combinations both elegant and playful, daring and addictive, Klemm's cocktails achieve an unparalleled alchemy and have been featured in such diverse local and national publications as The New York Times, The Wall Street Journal, Food and Wine, Time Out New York, Popular Science and Playboy. He has also made televised appearances on MSNBC, CBS’s Early Show and WABC News New York.
For more information, please contact B.R. Guest Public Relations at 212.331.0308 or publicrelations@brguestinc.com.
