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Issue link: https://read.dmtmag.com/i/490399
www.cheersonline.com 37 April 2015 • Coffee lends wonderful complexity to a cocktail— especially the light smoke of the roasted beans and the slightly tannic notes, according to Cooking Channel hosts Alie Ward and Georgia Hardstark. Since you don't want to water those fl avors down, treat espresso drinks like stirred cocktails made from all liquor ingredients, such as a Manhattan or an Old Fashioned. That means instead of shaking these kinds of cocktails over ice, you should stir them with a bar spoon and strain into a glass, with or without a large ice cube. The stirred coffee cocktail will reward you with rich fl avor, Ward and Hardstark say. Here are three of the pair's espresso cocktail recipes, all to be stirred—not shaken. Ship that uses a coffee reduction from local roaster Panther coffee. The $15 drink also includes Ron Zacapa 23 rum, Batavia Arrack and mole bitters; it's served in a glass that's been rinsed with Talisker Storm Scotch. CONSIDER COLD OR FLASH BREWING Iced coffee can be made a variety of ways, but fl ash brewing over ice can lock in sweetness and minimize acidity. "Flash brewing gives you a lighter body in the coffee than a typical cold-brew method with more oils," says Edie Baker, co-owner of Chocolate Fish Coffee Roasters in Sacramento, CA. To fl ash brew, replace half the water in the recipe with ice and brew the coffee onto the ice. Standard cold brewing has its charms as well. Instead of extracting the fl avorful oils and solubles in a few minutes from the coffee using hot water, do it with room-temperature or cold water over the course of 12 hours or so. Using a Toddy maker or experimenting with traditional methods like sun brewing in a jar will result in a hearty, oily coffee compared by many to a dark stout beer. These coffees provide a robust fl avor to chilled coffee cocktails. Red Star Tavern in the Portland, OR, Hotel Monaco has a cold-brew cocktail called the Cold Pressed Andes ($10). It's mixed with vanilla vodka, creme de cacao and Menta Branca over ice in a Collins glass topped with fresh cold-brew coffee and whipped cream. Baker and her team have been experimenting with nitrogenating cold Limoncello Iced Latte 1 oz. Grand Marnier 1 oz. Villa Massa limoncello 2 ½ oz. Coffee Splash of cream Whipped cream Orange You Glad It's Got Tequila? 1 ½ oz. Reposado tequila ¾ oz. Orange liqueur ¾ oz. Espresso, chilled Amaro Amore 1 ½ oz. Rye or bourbon ¾ oz. Averna amaro ½ oz. Espresso, chilled Pour Limoncello and Grand Marnier into glass coffee cup or mug, over ice. Top with coffee and cream, stir well and garnish with whipped cream. Add all the ingredients to a tall glass or a cocktail shaker. Add ice. Stir with a long spoon for 30 seconds to a minute, and strain into an up glass. Garnish with a strip of orange peel, spiraled inside the glass. Add fi rst three ingredients to a tall glass or shaker. Add ice. Stir with a long spoon and strain into an up glass. Garnish with one Luxardo cherry. STIRRED, NOT SHAKEN —Edie Baker, co-owner of Chocolate Fish Coffee Roasters "Flash brewing gives you a lighter body in the coffee than a typical cold-brew method with more oils." brew and then pulling it through a nitro tap, as you would do with a Guinness. The results have been stunning, she says. "People absolutely love it," Baker says. "First we marketed it as a 'morning beer', but now we serve it all the time." Chocolate Fish's nitro cold brew ($4 per tulip glass) cascades as you watch with tiny bubbles rising, with a creamy head like an oatmeal stout.