Chef Marcus

It has to be fresh espresso, still hot, shaken hard. That's where the foam comes from — not from the vodka, and definitely not from cold coffee.

Fry the paste in the thick coconut cream until the oil splits out before anything else goes in. That step is where all the flavour lives.

Sugar, bitters, a good bourbon and a big clear cube. Stir for longer than feels necessary. Dilution is an ingredient.

Fifteen minutes start to finish. Holy basil, not Thai sweet basil — they're different plants and it matters.

Toast the peppercorns whole and crack them fresh. Three ingredients means each one has to be right.

Yoghurt marinade overnight, then as hot a grill as you can manage. The char is half the flavour.