Holiday Drinking: Boozy Coffee Cocktails

Dec 20, 2019

The holidays have arrived, folks, and we’re here to help you get through them with some coffee cocktails. Our friends at Ava Gene’s, Tusk and Clyde Common have put together some fantastic drinks featuring our very versatile Cold Brew Concentrate. Some are a little fussier than others, but all are achievable at home; no bartender or barista required.

Espresso Martini
Our local beverage wizard, Jeffrey Morgenthaler, gives us his recipe for a classic Espresso Martini. In addition to helming the bars at Portland institutions Clyde Common and Pepe Le Moko, Jeffrey helped us design our incredible seasonal drinks program this year.

1 oz Stumptown Cold Brew Concentrate
¾ oz/22.5 ml vodka
¾ oz/22.5 ml Kahlua

Combine all ingredients with ice cubes in a cocktail shaker and shake until cold. Strain into a chilled coupe glass. Optional: finish with lemon oil from a fresh peel, discarding the peel, or garnish with three coffee beans.

Dolce & Banana
From our pals at Ava Gene’s, the Dolce and Banana is essentially a daiquiri riff… brunch style. Built around our 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.

Electric Fizz
Straight from the brain of Collin Nicholas, the Submarine Hospitality bar director, comes the Electric Fizz -- it’s a little complicated to make, but it’s so worth it. This cocktail is inspired by a classic, the Ramos Fizz; it’s rich and smooth with a velvet texture and long finish. The acids from our Cold Brew Concentrate carry the weight of the fig leaf cream and egg white. The amaro provides a welcomed orange-citrus quality while lending a soft bitter tone that contrasts the sweet components of the recipe. The mezcal lends dimension, soft complexity and a smoked under-tone. It's boozy, for sure. But it's also extremely balanced, approachable, and beautiful. This drink is a full sensory experience.

1.5 oz Stumptown Cold Brew Concentrate
1/2 oz Egg white
1/2 oz Amaro Montenegro
1/2 oz Mezcal
1/2 oz El Dorado
3/4 oz Cinnamon cardamom syrup (see below)
1 oz Fig leaf cream (see below)

Add all ingredients to cocktail tins and shake vigorously. Once shaken “dry,” add ice to cocktail tins, give it a ‘flash’ wet shake, then double strain ingredients into a collins glass. Slowly top cocktail with sparkling water to create ‘merengue’, garnish with orange zest and three coffee beans.

Cinnamon Cardamom Syrup
200 g sugar
200 g water
50 g green cardamom pods
1 cinnamon stick

Pulse cardamom pods in a blender until interior of the pod breaks free. Bring water to a simmer. Add ground cardamom, cinnamon and sugar to water and bring to boil. Slowly dissolve sugar and cook for 5 minutes. Double strain.

Fig Leaf Creamer
150 g cream
2 fig leaves
20 g sugar (optional)
150 g milk (if using as creamer / not for cocktail use)

Toast fig leaves in the oven until slightly brown on the edges. Bring cream, fig leaves, and sugar to a simmer and then let steep for 15 minutes. If using for creamer, add in the milk. Chill.

Coffee with Booze In It
When in doubt, this, uh, extremely simple recipe never fails (we came up with it ourselves).

6-12oz hot or cold coffee of your choosing
1-2oz booze of your choosing (we like bourbon or rum, but you do you)
Maybe some half and half? Maybe a little whipped cream? Add some sugar or maple syrup! Treat yourself!

Pour all ingredients directly into an opaque mug; no one needs to know your business. Stir it a little.