Siphoned, Buttered & Cascara’ed Rum
The buttered rum is a drink nearly synonymous with the American winter, especially the holiday season. As a hot beverage, coffee flavors lend nicely to variations of this drink and the theater of the coffee siphon rivals that of the finest yule log.
In this recipe I use a cascara from Finca Kilimanjaro in El Salvador and a dark spiced rum, The Kraken. All ingredients, save for the rum, are put into the top of the siphon (where your coffee normally would go) and allowed to boil for a few seconds before turning off the heat. Lastly, rum is added and the drink is garnished with cinnamon stick and lemon, and ready to be enjoyed. Variations include using apple cider instead of water (an apple wedge makes for cool garnish), bourbon instead of rum or molasses in lieu of brown sugar.
6 oz. Water
2 oz. Rum
1 tsp. Brown Sugar
6-12 Allspice Berries
3-5 g. Cascara
2 Cinnamon Sticks
1-3 g. Cracked Nutmeg
15 g. Butter
Who doesn’t love a Bloody Mary? I know people who don’t like tomatoes and gag at the thought of tomato juice but love Bloody Marys like a dog loves the sun. This drink also offers a wide playing field when it comes to variations, making it a great stage for many flavors to dance upon, including coffee.
The Kalita Wave set is a beautiful piece of coffee brewing equipment. It reminds me of something “futuristic” that was designed in the 60’s and it works perfectly for this beverage. Some people may opt for a Bloody Mary mixer, others can use the recipe below and coffee can be dealer’s choice but I feel like darker roasts play well here. All ingredients are mixed in the Kalita then a small, strong brew is made directly into the mixture. Pour over ice and garnish with celery and lemon. This version also has a bit of flair with Korean chili powder and Asian celery.
6 oz. Tomato Juice
2 oz. Vodka
1 tablespoon Worcestershire Sauce
1/2 tsp Korean Chili Powder
Salt and Pepper to Taste
2 oz. Coffee ( 3 g. Coffee + 45 g. Water)
Asian Celery and Lemon Slice Garnish
Gin & Cascara Aeropressed Tonic
A prince of cocktails and an absolutely dazzling dancing partner for cascara, the gin and tonic is the base of this simple spin on a classic. Using a nice sized lime slice as an extra filter in the Aeropress eliminates the need for a chunky, squeezed garnish by infusing the drink with citrus and fun.
Using the “upside down” method, all ingredients can be put into the Aeropress and set to rest for one minute before being dispensed over ice.
If it looks like your cascara isn’t readily infusing into the gin feel free to give it a go with a muddler. A fun variation of this drink is to eliminate the cascara from the recipe but use frozen cascara tea ice cubes instead.
2 oz. Gin
10 g. Cascara
Bourbon & Bourbon Mint Julep
Bourbon (the spirit, but come to think of it the coffee, too) compliments nearly anything but, in my opinion, two flavors favor bourbon incredibly well: bacon and coffee. Save the bacon for the Bloody Kalita and grab your favorite natural-processed coffee for some southern fun with this sweet and powerful cocktail.
Since the ice cubes will be lending all the coffee flavor to this drink, the Espro serves more of a utilitarian function here. The double screen and plunger action work nicely as a muddler and freezing the Espro press first helps drop the temp of the slurry down. Add bourbon, sugar and mint to the press and plunge up and down vigorously and muddle if preferred.
Variations include alternate sweeteners or mint but don’t try using anything other than spearmint down south. Personally, I use peppermint in winter juleps and spearmint in spring juleps, but that’s me. Also, I prefer a natural coffee for this application because I feel like more zing is left after flash brewing and freezing the brew.
3 oz. Bourbon
4 – 6 Spearmint Sprigs
1 tsp Powdered Sugar
Coffee Ice Cubes ( Flash brewed at 1:15 Coffee/Water ratio )
Candy Cascara Cane
The Impress is a pretty cool device. It makes great coffee and even serves as a fine shaker, strainer and infuser. It’s used as all three in this drink, merging milk, mint and fruit into a tasty concoction. While some folks just can’t reason with a dairy cocktail, I encourage you to give this one a try . I double dog dairy you.
For those that aren’t familiar with the Impress you can read more about it in a previous blog post or get one at Design Box. All ingredients go into the bottom of the main chamber of the Impress and benefit from some generous muddling. Add ice and strain (using the Impress insert) over a couple cubes of ice in a sugar-rimmed glass.
3 oz. Vodka
4 oz. Fresh Milk
10 g. Cascara
6 – 10 Peppermint Sprigs
Vanilla Bean or Vanilla Extract to Taste