Mixologists are waking up to the use of coffee as more than a morning pick-me-up. It’s now become an increasingly popular ingredient for cocktails.
Cause|Effect Cocktail Kitchen & Cape Brandy Bar in Capetown is where you’ll find the Singleton Hot Spice. A single-origin Ethiopian coffee blend is boiled through a siphon with 12-year Singleton whisky, red vermouth, jasmine tea and aromatics such as star anise and orange peel to produce this heady concoction.
Mikey Belasco, beverage director at New York’s GupShup, opts for coffee-infused spirits instead. “I always love espresso, or infused spirits, that add depth and rich notes. You can also use the fruit of the bean to make syrups and juice infusions,” he said. For example, Belasco’s creation My Friend Baloo is crafted with espresso cognac, bourbon, vermouth and more.
3. Mutual Bar
The trend has arrived in Southeast Asia, too. Mutual Bar in Bangkok does a Vivid Midnight cocktail that mixes brandy, Thai-style espresso coffee, orgeat syrup, lemon juice and stout beer to produce a heady kick.
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This article was originally published in the March 2020 issue of SilverKris magazine