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.


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


-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.



Quick Mix: Rye Cocktail

My 2 cents and self involved anecdotes tiring you out?  Ill give you a quick break, then its back to the rambling.  The “Quick Mix” series will feature an original cocktail with no home-made ingredients or infusions, and products you can pick up at most grocery and liquor stores.  Enjoy!

On A Foggy Night

1.25 oz. Rittenhouse Bonded

.5 oz. Averna Amaro

.25 oz. St. Germain

.25 oz. Fernet Branca

1 small pinch kosher salt

Combine all ingredients into mixing glass.  Stir, stir, stir and strain into a coupe glass.  Garnish with the oils of a lemon twist.  Discard twist.

Nublado Noche: The same proportions, but substitute the Rittenhouse Rye for 1.5 oz. Milagro Reposado and the Lemon Oil for a rinse of Mezcal…

Quick Mix: Gin Cocktail

     Are you getting tired of my rants and long, drawn out stories?  If not, chances are you are either my mother or a dear friend.  The “Quick Mix” series will feature an original cocktail with no home-made ingredients or infusions, and products you can pick up at most grocery and liquor stores.  Enjoy!

Semi Suite

1 oz. Tanqueray Gin

1 oz. Pimms #1

.75 oz. Fresh Lemon Juice

.5 oz. Agave Nectar

.25 oz. Drambuie

1 Medium Strawberry

6-8 Mint Leaves

2 Dashes Angostura Bitters

Muddle the strawberry in mixing glass.  Take mint leaves in palm of one hand and give them a good slap with your other, then place on top of muddled strawberry…make sure NOT to muddle your mint.  Add all other ingredients, shake vigorously with ice, and double strain into coupe glass…make sure to double strain with this one, use a tea strainer.  Garnish to your little hearts desire…

Old Hat…Modern Palate: Aviation


     In these series of quick posts, I will give you my, key word is “my,” modern-day palate interpretations of some much loved classic cocktails.  The Aviation will be on the chopping block today.  David Wondrich and his book Killer Cocktails lists the Aviation as follows:

     The original 1916 recipe used half as much maraschino and added a teaspoon of creme de violette, giving it a sky-blue tint.


2 oz. Gin

2 teaspoons Maraschino Liqueur

.75 oz. Lemon Juice

Shake and stain into a chilled glass

     Without taking away anything from Mr. Wondrich and this amazing cocktail book, I find this cocktail WAAAAAAAY too sour for our modern palates.  I also find, eventhough maraschino is such a robust flavor, it doesnt hold up enough to the amount of gin and lemon juice provided in the recipe above.  Here is my interpretation:


2 oz. Plymouth Gin

.75 oz. Fresh Lemon Juice

.5 oz. Simple Syrup

.25 oz. Luxardo Maraschino

1 teaspoon Creme de Violette

Shake and stain into a chilled glass

     If Creme de Violette is unavailable, Parfait Amour can be used in a pinch…though the ending result in flavor will be much more candied than floral.