Stumptown x Ava Gene's Brunch Coffee Cocktail GuideNov 11, 2019
One of the greatest things to happen to us in 2019, here in the city of Portland, is that our pals at the very great restaurant Ava Gene’s started cooking and serving brunch for us and our fellow citizens. It’s one of the best in town — the innovative takes on vegetables you’ve come to expect from Joshua McFadden and crew, plus incredible pastries, luscious egg dishes, and the breakfast pasta you never knew you needed. We’re thrilled to be teaming up with them on a special coffee brunch this weekend — those of you in Portland can make reservations here. They’ve also kindly shared the recipes for the coffee cocktails they’ve whipped up, so you can play along at home if you can’t make it in person.
Dolce & Banana
The Dolce and Banana is essentially a Daiquiri riff … brunch style. Built around Stumptown Cold Brew Concentrate, this drink is all about uniting coffee and booze in a celebration of oppositions. It’s a tropical tequila daiquiri to sip inside as the temperature drops.
- 1 oz Olmeca Altos reposado tequila
- .75 oz Stumptown Cold Brew Concentrate
- .5 oz Tempus Fugit Creme de Banane
- .5 oz lime
- .25 demerara syrup
- dash chocolate bitters
Build in cocktail shaker, add ice, shake.
Served up in a Nick and Nora glass. We like to garnish with a mint sprig and grated nutmeg.
It’s hard to mess up an espresso tonic, which is the epitome of simple refreshment. But that doesn’t mean you can’t try your best to make it even better. With a little spice and fruit--and, of course, a little booze--the espresso tonic becomes the perfect brunch cocktail.
- 1 oz Appleton estate rum
- .75 oz Stumptown cold brew
- .75 oz Ancho Reyes (Ancho chile liqueur)
- .75 oz blackberry syrup
- dash cardamom bitters
- Fever Tree Mediterranean Tonic
Build ingredients in a cocktail shaker, add ice, and shake. Strain into old fashioned glass with ice and top with Fever Tree Mediterranean Tonic. Garnish with grapefruit wedge.
The caffè corretto--Italy's "corrected coffee"--is a perfectly simple combination of espresso with a shot of booze, usually grappa. The Caffe Incoretto is creamy, warm take on the classic, perfectly corrupting a latte with notes of fruit, mint, chocolate.
- .5 oz Clear Creek muscat grappa
- .25 oz Branca Menta
- .25 oz Tempus Fugit Creme de Cacao
- Steamed milk
We’ll drizzle this on incredible bombiloni, but you don’t have to make italian doughnuts to enjoy this glaze. From packaged cinnamon rolls to French toast to intricate pastries, if you think it might be better with a sweet, buttery, coffee glaze… you will always be right. And it couldn’t be easier to make.
- 1 cup brown sugar
- 1/4 cup butter
- 1/4 cup cream
- 1/4 cup Stumptown Cold Brew Concentrate
Combine all ingredients and bring to a boil, stirring occasionally. As soon as it boils, you’re done. Drizzle and enjoy.