5 Riffs on the Coffee Cocktail

9/19/2018

 

The classic Irish Coffee will forever have a place in our hearts – and probably on most drinks menus, but, let’s be honest, there are more exciting ways to craft a killer coffee cocktail.

That’s the challenge we assigned to Michael Page, Breakthru Beverage Illinois’ Beverage Development Specialist. True to form, Page had a plan and he developed five coffee-infused cocktails, including a few truly incredible creations involving slushy machines, coffee stouts and coffee-infused vermouth.

 

Boulevard du Monde

1.5 oz. 100 proof bourbon

.75 oz. Italian aperitivo

1 oz. coffee vermouth*

1 dash orange bitters

Glass: Cocktail coupe

Method: Build all ingredients in a mixing glass, add ice and stir for 20 seconds. Strain into a coupe glass.

Garnish: Garnish with essential oils of orange peel and insert into glass.

*Use 5 oz. coarsely ground coffee per 1L bottle of Italian sweet vermouth. Combine and let steep refrigerated overnight, strain through an extra fine strainer, cheesecloth, or coffee filter.

 

 

Coffreeze’

1.25 oz. Vodka

.75 oz. Coffee liqueur

.25 oz. Vanilla liqueur

.5 oz. Sweetened coconut syrup (REAL Coconut)

1 oz. water

Glassware: Hurricane glass

Method: Mix all ingredients in batching container, pour into frozen machine, chill, and dispense, add water if necessary.

Garnish: Garnish with coffee liqueur

 

 

 Cold Caffeine

1 oz. brandy or Cognac

.5 oz. Drambuie liqueur

.5 oz. Irish cream liqueur

2.5 oz. cold brew coffee

Whipped cream for garnish

Glassware: Stemmed cocktail coupe

Method: Build all ingredients in a mixing glass, add ice and stir for 20 seconds. Strain into double old fashioned glass with single large ice cube.

Garnish: Pour whipped cream on top and dust of espresso powder.

 

 

Rum Old Fashioned Coffee

2 oz. aged rum

<.25 oz. coffee demerara syrup

1 dash lime bitters

1 dash orange bitters

Glassware: Double old fashioned glass

Method: Build all ingredients in a mixing glass, add ice and stir for 20 seconds. Strain into double old fashioned glass with large ice cubes.

Garnish: Garnish with essential oils of orange peel.

 

 

 

Mex-presso

.75 oz. fresh egg white

.75 oz. dry sherry

.5 oz. simple syrup

.5 oz. amaro (light citrus peel forward; not fernet)

.25 oz. fresh lime juice

1.5 oz. reposado tequila

1 oz. espresso (cool)

Glassware: Collins glass

Method: Combine first five ingredients into shaker tin, seal and shake without ice (dry shake) to fully incorporate ingredients. Open shaker, add ice, cooled espresso, and tequila, seal and shake hard 20 seconds and double strain into glass.

 

 

Curious to learn more about cocktails from Michael Page and the Breakthru Beverage Development Team? If so, then consider booking an appointment in our state-of-the-art Alchemy Room.

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