COFFEES | LA COLOMBE

1 Hour Passed Canapes

30 Minutes Passed Canapes

Tier 3

Tier 2

Tier 1

st. agrestis phony negroni, pathfinder hemp & root orange oil

NO NEGRONI

seedlip garden, pentire botanical, lime cordial orange blossom

LIME LITE

53 “ritual whiskey” tea, okinawa kokuto sugar, licorice

GODAI

italian rosso, lemon, grapefruit, honey, ginger, tonic

COUNTER-SPRITZ

pineapple, saffron, ginger, lime, jade spring tea, pom

SINGAPORE SPRING FLING

CLUB RAZZ

LYCHEE MARTINI

lemon, ginger, honey, sparkling blend, lemon chip

FAUX 53

roku gin, ketel one vodka, mancini sakura vermouth

VESPER

basil hayden bourbon, iwai 45, mandorla grappa, okinawa sugar

OKINAWA FASHION

michters, russells reserve 6 year, basil hayden rye blend, 53 blend sweet vermouth, saffron amaro, remy xo cherries

MANHATTAN

patron anejo, ilegal reposado mezcal, agave, 53 mole bitters

OAXACA OLD FASHIONED

SAKETINI

chairman's reserve 1931 rum, papalin jamaican 7 year rum, el dorado port mourant rum, neisson blanc rhum, clement creole shrubb, grand marnier, el guapo orgeat*, lime

MAI TAI

kyoto ki no bi green tea gin, grand marnier centennaire, lemon, dom perignon, gold

53 KARAT GOLD

macallan 15 year double cask, michter's 10 year rye amaro nonino riserva, ki no bai, yuzu, aperol cloud

PLATINUM PLANE

mijenta reposado tequila, faccia brutto centerbe, ginger pierre ferrand yuzu dry curacao, pomegranate, lemon

RUBY VOYAGE

suntory toki & nikka-ichiro whiskys, apricot , mango, lime

THE EXPAT

Dose 18 g (0.018 kg) of freshly ground dark roast espresso into a clean portafilter, tamp evenly to create a smooth puck. Run 60 ml of filtered water through the espresso at 9 bars of pressure for 25–30 seconds to yield a double shot (approximately 60 ml). Use immediately.

Pulling espresso

Steam 240 ml whole milk until it reaches 60–65°C (140–149°F) and develops a silky texture with fine microfoam. Pour a double shot of espresso (60 ml) into a warmed 12–16 oz cup, then slowly pour the steamed milk over the espresso, holding back foam with a spoon. Finish with 10–15 ml vanilla syrup if desired and serve.

Latte (single serving)

Steam 120 ml whole milk to 60–65°C (140–149°F) with thicker foam (microfoam and body). Pour a double shot of espresso into a 6–8 oz cup. Immediately pour the steamed milk with foam over the espresso to create a 1:1:1 ratio of espresso:steamed milk:foam (roughly 60 ml espresso, 60 ml steamed milk, 60 ml foam). Dust with 1 tsp cocoa powder or cinnamon if desired.

Cappuccino (single serving)

Fill a tall glass with 8 ice cubes. Pull a double shot of espresso (60 ml) and pour over the ice. Add 200 ml cold milk and 15 ml simple syrup or vanilla syrup to sweeten, stir gently to combine. For a cold-brew style, pour 120 ml cold brew concentrate over ice and add 100 ml cold milk or water to taste.

Iced Latte / Iced Coffee

Place a filter in the pourover cone and rinse with hot water. Add 30 g coarsely ground La Colombe blend. Bloom with 60 ml hot water (about 94°C / 201°F) for 30–45 seconds. Slowly pour the remaining 440 ml water in steady concentric circles over 2.5–3 minutes total brew time. Remove filter and serve. Add 30 ml milk or cream if desired.

Pour-over / Drip (single 12 oz cup)

Add 30 g coarsely ground coffee to the French press. Pour 480 ml hot water (just off boil, ~93°C / 200°F) evenly, stir gently, and place the lid with plunger up. Steep for 4 minutes, then press down slowly and serve immediately. Add milk or cream to taste.

French Press (single 16 oz pot)

Combine 120 g coarsely ground coffee with 1 liter cold filtered water in a jar (ratio 1:8) and stir. Let steep in the refrigerator or at room temperature for 16–20 hours. Strain through a fine mesh or paper filter to yield cold brew concentrate. To serve, mix 1 part concentrate with 1 part water or milk (adjust to taste).

Cold brew

Dust cappuccinos or lattes with 1 tsp cocoa powder or a pinch of ground cinnamon. Add a strip of orange peel as a twist for espresso-based drinks or cold brew for a bright aromatic lift. Top specialty drinks with 30 ml whipped cream when desired.

freshly ground espresso (dark roast)

filtered water for espresso

whole milk

steamed milk (for latte)

microfoam (for cappuccino)

cold milk for iced coffee

vanilla syrup

simple syrup (1:1)

ice cubes

cold brew concentrate

coarsely ground coffee (La Colombe blend)

hot water (for pour-over / drip)

water (for French press)

milk or cream (optional for brewed)

cocoa powder (for dusting)

ground cinnamon

whipped cream

orange peel (twist)

Preheat oven to 350°F (175°C). Arrange mini sourdough rounds or baguette slices on a baking sheet. Brush lightly with 2 tbs olive oil and sprinkle with 1 tsp flaky sea salt. Toast for 8–10 minutes or until just crisp and lightly golden. Remove and cool completely. If using water crackers or melba toasts, place on a platter and set aside.

Toast bread rounds (if using fresh bread)

In a small bowl, combine 1 cup cream cheese, 1/2 cup Greek yogurt, 1 tbs mayonnaise, 1 tsp lemon juice and 1 tsp lemon zest. Whisk until smooth and season with 1/4 tsp freshly ground black pepper. Transfer to a piping bag or small bowl for spreading.

Creamy herbed spread

In a second bowl, stir together 1 cup herbed goat cheese with 2 tsp honey and a pinch of flaky sea salt until spreadable. Reserve for assembling smoked salmon and apple canapés.

Goat cheese honey spread

Combine remaining 1/2 cup Greek yogurt (if any), 1 tsp Dijon mustard and a pinch of salt in a small bowl. This will be used under roast beef or prosciutto toppings.

Dijon yogurt smear

Spread about 1 tsp of the creamy herbed spread on 8–10 crackers or toasts. Fold thin slices of smoked salmon into ribbon shapes and place 1 folded piece per base. Top with 1/2 tsp capers, a pinch of chopped dill (about 1 tsp), a small lemon zest pinch and a crack of black pepper. Garnish with a microgreen if desired.

Smoked salmon canapé

Pat 10–12 cooked shrimp dry. Spread about 1 tsp of the Dijon yogurt smear on 10–12 bread rounds. Place one shrimp per round, drizzle with a few drops of lemon juice, sprinkle with chopped chives (about 1/2 tsp each), and finish with a small flake of sea salt and black pepper.

Shrimp & lemon

On 6–8 toasted rounds, place a small smear (about 1/2 tsp) of goat cheese honey spread. Fold one slice of prosciutto into a rosette and put on top. Garnish with a small microgreen or sliver of apple if using.

Prosciutto & melon-lean substitute

Thinly smear the Dijon yogurt smear on 6–8 crackers or toasts. Top with a small piece of roast beef (about 1/2 slice folded). Add a sliver of cornichon, a few microgreens, and finish with cracked black pepper.

Roast beef & horseradish micro

Spread 1/2 tsp of creamy herbed spread onto 6–8 crackers. Top with a thin cucumber slice, a small sprig of dill, a caper (halved) and a grind of black pepper.

Cucumber & dill

Smear 1/2 tsp goat cheese honey spread on 6–8 crackers. Arrange 2–3 thin radish slices on top, sprinkle with snipped chives and flaky salt.

Radish & chive

Toss 1 cup cherry tomatoes (halved) with 1/2 tsp olive oil, pinch of salt and 1 tsp chopped chives. Spoon a small amount onto toasted rounds and garnish with microgreens.

Tomato bruschetta bites

Place a thin slice of brie on 6–8 toasts, top with a thin apple slice, a dab (about 1/4 tsp) of fig jam, a walnut half and a very light drizzle of honey.

Apple & brie (sweet)

Arrange assembled canapés on a large platter, grouping like flavors together. Sprinkle remaining chopped herbs (dill and chives) across the platter. Place lemon wedges at the side for extra brightness. If you have remaining capers or microgreens, use them to finish any naked canapés. Taste one and adjust flaky salt and pepper across the tray as needed.

Cover loosely with a slightly damp paper towel and plastic wrap if making up to 1 hour ahead. Keep refrigerated until 10 minutes before serving so bases do not become soggy. Remove from fridge 5–10 minutes before serving to take the chill off; garnish again with a few fresh microgreens if needed.

water crackers or melba toasts

mini sourdough rounds or baguette slices (about 1/2 inch thick)

olive oil

flaky sea salt

cream cheese, softened

herbed goat cheese (chèvre)

Greek yogurt

mayonnaise

Dijon mustard

honey

lemon zest

lemon juice

smoked salmon, thinly sliced

cooked shrimp, medium, peeled and tail-off

prosciutto, thinly sliced

roast beef, thinly sliced

cucumber, thinly sliced

radishes, thinly sliced

cherry tomatoes, halved

mixed olives, pitted and sliced

cornichons or small dill pickles, sliced

apple, very thinly sliced

fresh dill, finely chopped

fresh chives, finely snipped

microgreens or baby arugula

capers, drained

fleur de sel or flaky sea salt

freshly ground black pepper

lemon wedges

thinly sliced brie or triple-cream cheese

fig jam or apricot preserves

walnut halves

honey for drizzling

Preheat oven to 400°F (200°C). If using a baguette, slice into 24 thin rounds (about 1/2" thick). If using crackers, skip slicing.

Preheat & slice

Brush both sides of baguette slices lightly with 2 tbs olive oil and arrange in a single layer on a baking sheet.

Sprinkle the slices with 1 tsp salt and 1/2 tsp black pepper. Toast in the preheated oven 6–8 minutes until golden and crisp. Remove and cool on a rack.

In a small bowl, combine 6 oz room-temperature cream cheese and 2 tbs sour cream. Beat with a fork or small whisk until smooth and spreadable.

Stir in 2 tbs chopped fresh dill and 1 tsp lemon zest. Adjust seasoning with a pinch of salt and a little black pepper to taste.

Spread about 1 heaping tsp of the herbed cream cheese onto 8 toasted rounds/crackers. Top each with a folded slice of smoked salmon (use about 3/4 oz salmon per canapé).

Place 2–3 capers on top of the salmon and finish with a small sprinkle of chopped parsley and a tiny squeeze of lemon from the wedges.

In a bowl, combine 2 cups halved cherry tomatoes, 1 tsp minced garlic, 1 tbs balsamic vinegar, 1 tbs extra-virgin olive oil, 1/2 cup chiffonaded basil, and 1/2 tsp sea salt. Toss gently to coat and let sit 5–10 minutes to macerate.

Spoon the marinated tomatoes (about 1 tablespoon each) onto 8 toasted rounds/crackers. Top with a small tuft of microgreens or baby arugula for contrast.

In a food processor or with a hand mixer, combine 6 oz crumbled feta and 2 tbs Greek yogurt. Whip until smooth and creamy; add a splash of water or olive oil (about 1 tsp) if needed to reach a spreadable consistency.

Spread about 1 heaping tsp of whipped feta onto 8 toasted rounds/crackers. Drizzle each with 1/4 tsp honey and sprinkle with toasted walnut pieces (about 1/2 tsp) and a grind of black pepper.

Arrange the three types of canapés on a serving platter: 8 smoked salmon, 8 marinated tomato, 8 whipped feta. Garnish the platter with remaining microgreens and a light sprinkle of chopped parsley.

If serving immediately, offer lemon wedges for the salmon canapés and an extra drizzle of honey for the feta ones. If prepping up to 30 minutes ahead, cover loosely with a damp paper towel and store at room temperature; add delicate garnishes just before serving.

mini baguette or small crackers (assorted)

salt

cream cheese (full-fat, room temperature)

sour cream

capers

lemon wedges (for garnish)

fresh basil, thinly sliced (chiffonade)

balsamic vinegar

extra-virgin olive oil

garlic, minced

sea salt

feta cheese, crumbled

Greek yogurt (plain)

toasted walnut pieces (optional)

fresh parsley, finely chopped

Preheat the oven to 350°F (175°C). Grease and flour three round cake pans in three sizes (for a 3-tier look use 6", 8", and 10" pans) and line the bottoms with parchment rounds.

Preheat and prepare pans

In a large bowl, sift together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream 2 cups softened butter with 3 cups granulated sugar on medium-high speed until light and fluffy, about 4–6 minutes. Add eggs one at a time, beating 30 seconds after each addition. Mix in 4 tsp vanilla. With mixer on low, add the dry ingredients in three additions alternating with 2 cups milk (dry–wet–dry), scraping the bowl after each addition, mixing only until just combined.

Make batter

Divide batter evenly among the prepared pans (weigh batter for even layers if possible). Smooth tops. Bake: 10" pan ~35–40 minutes, 8" pan ~28–32 minutes, 6" pan ~22–26 minutes, or until a toothpick inserted into the center comes out clean and the cakes pull slightly from the pan edges. Rotate pans halfway through if your oven has hot spots.

Divide and bake

Let cakes cool in pans on a wire rack for 10–15 minutes. Run a thin knife around edges, invert onto racks, remove parchment, and cool completely (1–2 hours). For best results chill layers until firm (30–60 minutes) before leveling.

Cool

If necessary, trim domes with a serrated knife or cake leveler so each layer is flat. Reserve crumbs for optional cake pops.

Level and trim

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a simmer. Remove from heat, stir in 1 tsp vanilla, and cool. Brush a light layer onto each cake layer to keep them moist.

In a large bowl or stand mixer fitted with the paddle attachment, beat 3 cups room-temperature butter on medium-high until creamy and pale, about 3–4 minutes.

Beat butter

Reduce speed to low and gradually add 9 cups sifted powdered sugar, 1–2 cups at a time, scraping the bowl frequently. Add 3 tsp vanilla, 1 tsp salt, and 6 tbsp heavy cream. Once all sugar is incorporated, increase speed to medium-high and beat for 3–5 minutes until light and spreadable. Add additional cream 1 tbsp at a time if too stiff, or a bit more powdered sugar if too thin.

Add sugar and flavor

Reserve about 2 cups of buttercream for crumb coating and additional decoration. Color any portions you plan to pipe or decorate as desired.

Portion for crumb coat and piping

Place the largest cake on its cake board and a turntable if available. Insert 3 evenly spaced dowel rods trimmed flush with the top of the cake to support the upper tiers (for a 3-tier cake insert dowels into each tier separately; use 2–3 dowels per lower tier depending on size).

Prepare tiers and support

Place one layer of the largest cake on the board. Spread a thin layer (about 1/4–1/2 cup) of buttercream on top. Stack the next layer and repeat until the tier is complete. Apply a thin crumb coat of buttercream over the entire assembled tier to trap crumbs. Chill for 15–30 minutes until set. Repeat assembly and crumb coat for the middle and top tiers, chilling between crumb coats.

Crumb coat each tier

Once crumb coats are set, apply a smooth final coat of buttercream to each tier. Use an offset spatula and bench scraper to smooth sides and top. Chill briefly to firm up if needed.

Final frosting

Slide the middle tier (on its board) onto the center of the dowels on the base tier. If the middle tier doesn’t have a board, insert dowel supports into the bottom tier so the middle tier rests on them. Repeat for the top tier. Ensure all tiers are centered and stable. Add additional dowels through all tiers if transporting.

Stack tiers

Pipe borders, rosettes, or other decorations with the reserved buttercream. Add sprinkles, fresh berries, or fondant accents as desired. Refrigerate uncovered for 10–15 minutes to set decorations, then store covered at cool room temperature for up to 24 hours or refrigerated for longer storage (bring to room temperature before serving).

Decorate

Use a long serrated knife warmed in hot water and wiped dry to slice neatly. Cut each tier into wedges appropriate to its size.

53

Coffees | La Colombe

1 Hour Passed Canapes

30 Minutes Passed Canapes

Tier 3

Tier 2

Tier 1

No Negroni

Lime Lite

Godai

Counter-spritz

Singapore Spring Fling

Club Razz

Lychee Martini

Faux 53

Vesper

Okinawa Fashion

Manhattan

Oaxaca Old Fashioned

Saketini

Mai Tai

53 Karat Gold

Platinum Plane

Ruby Voyage

The Expat