Nectar de Café,Cold Brewed Coffee Syrup,MxMo CXIV &

Nectar de Café
When I think of a dessert drink, my mind
usually lands first on coffee. When I
think of dessert, chocolate usually wins,
(like everyone else, right?). So, my
dessert cocktails frequently incorporate
coffee and chocolate.
My list of after
dinner drinks includes several sweet
cocktails. I prefer my dessert cocktail
to be not overly sweet. That’s probably
because, while I might start out thinking
the cocktail is my dessert, I usually end
up eating something sweet as well. So, I
like dessert cocktails that do double duty as a stand alone
dessert or as an accompaniment to a dessert, (read chocolate
cake).
The Nectar de Café uses apricot brandy, amaretto, Ancho Reyes,
crème de cacao, molé bitters and coffee syrup. I used Kinsman
Rakia for the apricot brandy. Depending on the brand you use,
you may want to adjust the sweetness. The coffee syrup is
house made, (go here for the simple recipe), but you can use
whatever brand you like for your cold coffee.
Nectar de Café
This cocktail is a touch on the sweeter side. It alone can be
dessert, but not so much that you couldn’t enjoy it with your
favorite sugary delight, (chocolate cake). The nose is sweet
apricot, tropical fruit and coffee.
The taste is fruit,
coffee with background of nuts, chocolate and chilies. It
doesn’t taste as sweet as your nose told you it would. The
finish is chocolate and coffee. Shaking the drink creates the
coffee foam and gives the cocktail a pleasant mouth feel.
After shaking and double straining into the glass, let it sit
for about 30 seconds to allow the foam to form and the drink
to clear.
1 oz. Apricot brandy
1 oz. Cold coffee syrup
3/4 oz. White crème de cacao
1/2 oz. Ancho Reyes Liqueur
1/2 oz. Amaretto
4-5 drops molé bitters
1. Chill a cocktail glass with ice and water
2. Combine all of the ingredients in a cocktail shaker with
ice and shake to chill and create a foam – about 30
seconds.
3. Double strain into the chilled cocktail glass
4. Let the drink sit for about 30 seconds to allow the foam
to form and the to drink clear.
Cheers!
Cold Brewed Coffee Syrup
I prefer to make cold coffee cocktails
with cold brewed coffee.
Our coffee
cocktails will work with whatever coffee
syrup you like to use for cold coffee. I
usually make this syrup using Starbucks
Sumatra dark roast.
3 1/2 cups coarsely ground coffee
5 cups water
1. Combine coffee and water in a container stir well and
let sit for 12 hours at room temperature.
2. Strain, first through a fine mesh filter, then through a
paper filter
3. Keeps refrigerated for 1-2 weeks
To make cold coffee combine 1:3 or 1:4 coffee syrup to cold
water.
Cheers!
MxMo CXIV – Digestifs
Mixology Monday
I love bitter! So, naturally, I love this theme! I think the
amari and other digestifs add an amazing complexity to any
style of cocktail, (well, I haven’t tried it with Tiki drinks
– yet!)
This month we have two cocktails to offer.
We
obviously have the Holidays in mind as these are both rich and
creamy drinks!
Danny Boy
This is a rich, bittersweet version of an
Irish coffee.
I’ve used coffee syrup,
which is easy to make and works much better
than hot brewed coffee in cold cocktails.
The flavors are coffee first with a
background of bittersweet and a creamy
texture.
2 oz. Cold brewed coffee syrup – see below
1 oz Irish whiskey – I used Tullamore Dew Special
Reserve 12 yr.
1 oz. Licor 43
1/2 oz Montenegro
1/2 oz 2:1 Simple syrup
1/2 oz Cream
Coffee beans for garnish
1. Chill a large Coup with ice and water
2. Combine all ingredients, except garnish, in a cocktail
shaker with ice
3. Shake to chill
4. Double strain into chilled glass
5. Allow the foam to rise to the top for 15-20 seconds then
carefully drop three coffee beans on top for garnish
Coffee Amaro Flip
I think that Flips, in all of their
forms, are an interesting type of
cocktail.
This drink is kind of a
grownup eggnog – rich and creamy but not
cloyingly sweet, with a bittersweet
component which creates an intricate
cocktail that speaks rum, coffee and the
deep, earthy flavors of Amaro Nino.
2 oz White rum – I used Treaty Oak
1 oz. Amaro Nino
3/4 oz Cream
1/2 oz 2:1 Simple Syrup
1/2 oz Coffee Liqueur – I used Starbucks
1 Lg Egg
1. Chill a large Coup with ice and water
2. Combine all ingredients in a shaker without ice and dry
shake for 30 seconds (Make 4 of these and you can have
an extra slice of pie!)
3. Add ice to the shaker and shake to chill
4. Double strain into chilled glass
5. Allow the foam to rise to the top for 15-20 seconds then
grate a little nutmeg on the top.
Cold Brewed Coffee Syrup
Making a cold syrup concentrates the flavors of the coffee.
Definitely use a coffee you like to drink! We use a dark
roast from Starbucks.
3 1/2 cups coarsely ground coffee
5 cups water
1. Combine coffee and water in a container stir well and
let sit for 12 hours at room temperature.
2. Strain, first through a fine mesh filter, then through a
paper filter
3. Keeps refrigerated for 1-2 weeks
Cheers!
Sun and Snow –
Coffee Cocktail
a
Coconut
Mixology Monday
Well, it’s Mixology Monday and this Month’s theme is “Spring
Break.” Brought to us by the Southern Gentleman himself, Joel
DiPippa of the Southern Ash blog, we are challenged to imagine
winter is over and turn our thoughts to Spring Break. I know
that Spring Break generally evokes thoughts of sandy beaches,
warm water and something with rum that you can hide in a Solo
cup. But for me, we always took the kids Spring Skiing. Now
I really love to ski. But snow skiing in my mind requires
snow. So, for me, Spring Break meant sliding down the ice in
the early morning followed by a couple of hours of really
great snow. Then, after lunch, that great snow turns to slush
and I’m done! Thus, I would find a deck on the mountain and
sit in the sun wearing a short sleeve shirt. There I would
enjoy the site of the sun on the snow and the magnificent blue
sky, listening to the melting snow form little streams, all
while sipping an appropriate libation. I also gained great
vicarious pleasure watching people try to ski in the slush
which was more like swimming with sticks on their feet! With
that in mind, I wanted to create a cocktail to complement that
location and season.
A cold coffee drink sounds perfect.
I prefer to make cold coffee cocktails
with cold brewed coffee. This cocktail
will work with whatever coffee syrup you
like to use for cold coffee. I used a DIY
syrup using Starbucks Sumatra. With the
Sun and Snow, you have the flavors of
coffee, coconut and vanilla with a hint of
cinnamon and a touch of smokey spice from
the chipotle.
Take it easy with the
agave, unless you like it sweet.
then is the recipe:
Here
Sun and Snow
2 oz. Cold brewed coffee syrup – undiluted
2 oz. Water
1 oz. Kalani Coconut Liqueur
1 oz. Licor 43
3/4 oz. Cream
1 dash Agave syrup
1 pinch Cinnamon
1 pinch Chipotle powder
1. Chill a cocktail glass with ice and water
2. Combine all ingredients in a shaker with ice and shake
to chill and froth the cream – about 20-30 seconds
3. Double strain in to the chilled cocktail glass
4. Try not to get sunburned
Cold Brewed Coffee Syrup
3 1/2 cups coarsely ground coffee
5 cups water
1. Combine coffee and water in a container stir well and
let sit for 12 hours at room temperature.
2. Strain, first through a fine mesh filter, then through a
paper filter
3. Keeps refrigerated for 1-2 weeks
PS: It’s 80º today in San Antonio, so I’m headed out to sit in
the sun!
Cheers!
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