coffee and cocktails is a
classic combination we mostly see this
through using things like a coffee
liqueur
but every morning i make myself a pour
over coffee with hot water
and i was wondering what would happen if
we just ran a cocktail through that
coffee
instead could we get that same rich
coffee flavor
in some of my favorite drinks or would
it become too bitter
or not work because we're not heating
the cocktail who knows
so i spent the last week running some
experiments and spoiler alert
the results are awesome so for this
method i highly recommend
fresh grinding whole beans here using a
burr grinder like this this encore
is a fantastic entry-level burr grinder
and for this one i'm using a setting of
12.
i found that 15 grams of coffee beans
was ideal here but it's a bit forgiving
do a heaping spoonful with the burr
grinder we're going to get a nice
even grind of our coffee beans
and for all my fellow coffee addicts
that sound of grinding coffee triggers
some happy pavlovian response i think
all right now that we have our fresh
coffee grounds let's go ahead and put
them into
our pour over dripper i'm using a pretty
standard v60 dripper here
with a size 2 filter and just as if
you're making coffee you're going to
want to run
some water over this filter first to
wash out any of that
paper flavor i'm just doing it over a
bowl here to catch any of that water
coming out the bottom and then
go ahead and dump in all of your coffee
grounds over the top
the consistency of your coffee should be
medium fine like this
a little more coarse than espresso grind
all right we got our coffee locked and
loaded what cocktail are we gonna run
through this today i'm gonna choose
three stirred cocktails that i think
will work really well
but i would love to see what you guys
come up with now i gotta try the classic
manhattan in this one i think the sweet
vermouth is going to play really nicely
off the bitterness of the coffee so
we're going to start with
1 ounce or 30 mils of carpano and tikka
sweet vermouth into a mixing glass
next we need some rye whiskey which i
think is going to stand up really nicely
to the coffee
2 ounces or 60 mils into the glass
then we're going to hit this with a
couple dashes of angostura bitters
because i'm feeling fancy today we're
also going to hit that with a couple
dashes of black
walnut bitters i think a little
nuttiness is gonna really pair well with
that coffee and then we're gonna just
stir this with ice for about
15 seconds to chill and dilute it now
you might think that you'd have to
heat this cocktail to actually get some
of that coffee extraction from the
grounds but the ethanol
in the cocktail is actually going to do
some of that work for us what i love
about this method is we're just going to
filter this
right into the glass so here we're
grabbing a chilled
coop glass and then we're just going to
slowly pour
the cocktail over the top of the coffee
grounds
now you're not going to get that bloom
effect that you would with
hot water but you're still going to get
a really nice extraction here
so just do this really slowly no need to
rush the pouring process because it's
just going to come out drip by drip at
the bottom
of the filter anyway what we're
basically doing here is a really
light infusion in fact you wouldn't want
to extract as much coffee flavor here as
you would get from a normal hot cup of
coffee
that would just completely overpower the
drink here we're really just going for
a subtle coffee note within the cocktail
the whole filtering process should take
about two or three minutes and once
that's done
just lift up the coffee dripper then
we'll just finish this with
a maraschino cherry and let's give this
a taste
our pour over coffee manhattan and wow
this is
excellent there is a real coffee flavor
there but it doesn't overpower the drink
the bitterness is nicely offset by the
sweet vermouth
no long infusions needed or unnecessary
sweetness from coffee liqueur this is
awesome
before we move on to the next cocktail i
want to make sure you're using great
coffee and for this video i am thrilled
to be partnered again with
trade coffee i'm pretty particular about
my coffee
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coffee that matches my preference and
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door you just start by taking this short
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to tell them what you like in this case
i was going for coffee ideal for
pour over served black maybe a light
roast to minimize the oils and retain
the origin flavors
and whole beans we can do that fresh
grind then you just choose your delivery
frequency and it arrives
fresh roasted to your door and here i
was matched with a delicious blend that
had
hints of dark chocolate paired super
well with these cocktails
so whether you're a daily coffee drinker
like i am
or interested in trying out some of
these pour over coffee cocktails
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go give it a try okay so what's next my
mind immediately went to
another one of my favorite classic
cocktails the negroni
but i felt like the variant that swaps
whiskey for gin called the bowl of rda
would be a better pairing with the
coffee so let's give it a try we're
going to start with 1 ounce or 30 mils
of campari into a mixing glass then
another one ounce or 30 mls of
sweet vermouth again we're going to use
carpano antica
and for our whiskey we're going to
choose a nice bourbon another 1 ounce or
30 mils into the glass
before we stir with ice we're going to
prepare a fresh filter and coffee
grounds
and with this one i'm going to add a
pinch of salt which can
temper some of the bitterness that we
might get by combining coffee
and our campari now we're just going to
stir this with ice to
chill and dilute it grab another chilled
coop glass throw the filter on top and
just like with last time we're going to
slowly pour the cocktail over the top
one thing to note about this technique
you're going to lose about 10 percent of
the yield
to the coffee grounds so to make up for
this you can just up the amount
of each ingredient in the recipe to get
a normal cocktail yield
and once that's done we're going to
garnish this with a nicely cut
orange twist like this and because i'm
still feeling fancy we're just going to
flame the oils
over the top of the glass make sure to
do it in slow motion
twist it up drop it in the glass and
let's try our poor over coffee
boulevardier
okay this one is also excellent it's
like
a better version of a coffee negroni
that doesn't sacrifice anything to add
that coffee flavor
and with that orange twist over the top
it all just comes together
so well all right cocktail number three
those who watched my
pina colada video will remember i did a
version that included coffee liqueur and
banana liqueur
it was that cocktail that taught me that
coffee and banana can actually pair
really well together so for this video i
wanted to find a stirred cocktail that
used banana liqueur and i went with a
very simple
drink that uses cognac as its base
spirit this one's pretty easy we're just
going to start with
one half ounce or 15 mls of our banana
liqueur here i'm using a delicious one
from
tempest fugit spirits then grab a nice
cognac
and we're going to add two ounces or 60
mls into the glass
then we're just going to round this out
with some chocolate bitters hit that
with about
two dashes give that a quick stir with
ice to chill
and add some dilution but this time
instead of a coop glass we're going to
pour this over a chilled
rocks glass with a rock inside just
about one ice cube will do
and all this caffeine has given me the
jitters so i'll just speed this part up
a little bit
here's a nice close-up shot look at that
beautiful clear ice cube
throw another orange twist on top and
let's give this a taste
the pour over coffee banana cognac
cocktail
all right this is the winner such a
delicious cocktail what would normally
be
a bit on the sweet side has really been
balanced out by that coffee
but all the flavors just play off each
other so well and it's all held together
by a really smooth cognac
make this as soon as possible thanks
again to trade coffee for sponsoring
this video click the link below to get
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