Brewing Up Tasty Cocktails with Coffee
If you saw this week’s episode of Spike TV’s “Bar Rescue” then you know that coffee cocktails can brew up some significant sales; especially during the cooler winter months. With the hustle and bustle of the holiday’s right around the corner, your customers are going to need a little pep in their step.
Java’s distinctive taste can be quite difficult to incorporate into cocktails but when done right these crowd-pleasing elixirs will keep customers coming back for that double buzz.
Today, the dividing boarder that traditionally kept bartenders and baristas separate is becoming increasingly vague as venues are operating as cafés by day and bars by night. However, coffees delicate character and distinctive flavor requires a thoughtful approach and we’ve found a couple of well-heeled bartenders and bars that are doing an outstanding job.
The Famed New York City hot spot the Dead Rabbit offers up their delicious Hot Irish Coffee (Demerara syrup, Clontarf Irish Whiskey, brewed hot coffee, heavy cream, and nutmeg) to patrons. Also in New York, Amor y Amargo in the east village launched a special weekend menu that is filled with coffee concoctions created by beverage director Sother Teague and consultant Natalie Czech.
Bartender/Proprietor Erick Castro, at Polite Provisions in San Diego capitalized on cold press coffee from Coffee & Tea collective and created the Dublin Iced Coffee (Jameson Irish Whiskey, brown sugar syrup, cold press coffee and Speedway Stout).
Photo courtesy of the Carriage House
General Manager, Trevor Rose-Hamblin, at iNG takes his coffee cocktail a step further by topping them off with a splash of Founder’s Breakfast Stout in the Morning Brew cocktail (High West Campfire Whiskey, tawny port, La Colombe espresso, chicory-infused agave nectar, Contratto sweet vermouth and egg white).
MilkBoy’s bar manager Evan Maffiore adds his own twist on coffee cocktails with caffeinated creations like the Waiting Room (Frangelico, Peppermint Schnaaps, coffee). While at the Carriage House in Chicago coffee and cream is turned on its head during their weekend bunches with the Red Eye (La Colombe cold pressed coffee, crème de cacao and El Dorado five-year rum).
Other mixologists are beginning to following suit and experimenting with the bold blended flavors of coffee and spirits. Whether it be hot, cold, a coffee liqueur or espresso-infused vodka, these coffee cocktails all include a great opportunity for owners to drive business.