Sweet Relief: Coffee Syrup


     In the series of posts titled “Sweet Relief,” I will be providing information on easy to make house-made syrups and cordials.  Two original craft cocktails of mine will be provided using said syrup or cordial.  I would really love participation along with this series.  I encourage you to make these sweeteners at home or bar and try them in any recipe you see fit.  Send me any recipe you like using my syrup or cordial…I would love to try them!  Today I present…

Coffee Syrup

     As far as any syrup or cordial I have made to date, this one is by far my favorite.  A lot of people have asked how I make it…so instead of stating this syrup is intellectual property of Chad Doll, ass-bag bartender, I will happily share.

     Every single night before I go to bed, I fantasize about my morning coffee ritual.  It consists of coffee, the newspaper crosswords and the first smoke of the day.  The thought of this 15 minutes of bliss I have every morning of my life, brings a wiggle to my hips that I am unable to describe…I call it my happy dance.  A quick side note to any virgins or sexually challenged men/women who may be reading this blog…“Would you like to grab a cup of coffee?” is the equivalent to “Do you find me attractive enough to have sex with?”  Im pretty sure this is legally binding, but dont quote me on it.

     Lets move on to the syrup.

Ingredients

4 barspoons of freshly ground French Dark Roast Coffee

2 Tablespoons roasted cocoa nibs

3 Tahitian vanilla beans

2.5 cups hot water

5 cups demerara sugar

Making

-De-seed the tahitian vanilla beans.  To do this, you will need a flat service and a sharp knife.  Lay the vanilla bean flat and run the sharp edge of your knife from tip to tip on the bean.  This will expose the gooey innards.  You will need to scoop out all that lovely gooeyness and place it inside your handy french press.  Discard the shells.

-Place the coffee and nibs inside the french press with your vanilla.

-Heat your water to just below boiling temperature and pour into french press with the other ingredients.

-Cover and allow to steep for 30 minutes.

-After 30 minutes, press down firmly on the french press to extract all those wonderful flavors.

-Pour infusion into a large, non-reactive container along with sugar.  Stir or shake until sugar is completely dissolved.

-Bottle and cool before use.

     Both of my cocktails are riffs off of two wonderful classic drinks…The Bourbon Old Fashioned and The 20th Century Cocktail.  I hope you enjoy.

Original Recipes

Better Off Without A Wife

2 oz. Old Weller Antique

.25 oz. Coffee Syrup

2 dashes Angostura Bitters

2 dashes Peychauds Bitters

1 dash Regans Orange Bitters

Add all ingredients into mixing glass.  Stir, stir, stir with ice and strain into ice filled rocks glass.  Garnish with a large orange twist.

Bad Liver And A Broken Heart

1.5 oz. Plymouth Gin

.5 oz. Coffee Syrup

.5 oz. Lillet Blanc

.5 oz. Fresh Lemon Juice

Add all ingredients into mixing glass.  Shake vigorously with ice and double strain into chilled coupe glass.  No garnish required.

THANK YOU FOR READING!


Sweet Relief: Habanero Agave Nectar

     In the series of posts titled “Sweet Relief,” I will be providing information on easy to make house-made syrups and cordials.  Two original craft cocktails of mine will be provided using said syrup or cordial.  I would really love participation along with this series.  I encourage you to make these sweeteners at home or bar and try them in any recipe you see fit.  Send me any recipe you like using my syrup or cordial…I would love to try them!  Today I present…

Habanero Infused Agave Nectar

     At my much beloved place of employment, Bryant’s Cocktail Lounge, we have prided ourselves on never having a cocktail menu…since 1938.  That being said, many customers will give us the opportunity to test our imaginations by requesting unique flavors for there cocktail experience.  One evening a young lady came into the bar and stated that she liked rum and LOOOOOOOOVED spicy food.  Instead of being sensible and telling her that I was not sure of how to go about such a request, I slapped the bar gently, gave her wink and walked away with a confident swagger…all the while trying my best to hide the sweat on my forehead and clear the nervous lump in my throat.  I ended making her a traditional daiquiri, with muddled cucumber, agave nectar replacing the simple syrup and a few dashes of Tobasco Sauce.  The end result was good, but not great.  The Tobasco Sauce added a vinegar element to the drink that I was not a fan of.  So I later decided to infuse the agave nectar with a pepper that did not add too much flavor to the drink, but the heat I was looking for.  And now, the recipe to the simple infusion:

Thinly slice five habanero peppers and place in a non-reactive container with a pint of agave nectar and .5 oz of 151 rum.  Let sit for 1 hour at room temperature and shake vigorously every 15 minutes.  Strain peppers and seeds through cheese cloth, making sure to give a good squeeze.  This infusion can be made based upon tolerance to heat.  If it gets too hot, please feel free to dilute with more agave nectar.  Make sure to wear gloves during this whole process…habanero oil stays on hands for awhile, and you may forget while using the bathroom.  It hurts…trust me!

Original Recipes

Gun Street Girl

2 oz. Matusalem Classico Rum

.75 oz. Fresh Lime Juice

.75 oz. Habanero Agave Nectar

2 Quarter Inch Slices of Cucumber

1 pinch Kosher Salt

1 dash Peychauds Bitters

Muddle cucumber and kosher salt in building glass.  Add all other ingredients, shake vigorously with ice, and double strain into coupe glass.  I like to garnish with a floating cucumber wheel.

Spiced Maggie

1.75 oz. Milagro Reposado

.75 oz. Fresh Lime Juice

.75 oz. Habanero Agave Nectar

.25 oz. Del Maguey Crema de Mezcal

Grade “A” Maple Syrup Rinse

Add all ingredients, except maple syrup, into building glass.  Shake vigorously with ice, and double strain into maple syrup rinsed coupe glass.

THANK YOU FOR READING


Published in: on May 7, 2010 at 3:17 pm  Comments (2)