MxMo from Crass to Craft: Coffee and the Daiquiri

From Rated R Cocktails on Mar 18, 2013

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It’s time again for Mixology Monday. A gathering of bar bloggers all united by a theme in a month long cocktail party. This month’s theme is brought to us by Scott of Shake, Strain, and Sip. He’s bringing a theme near and dear to our hearts “From Crass to Craft”. It’s something we love to do here by playing with taboo “uncouth” products, and have since we started 2 and ½ years ago.

mxmologo

We sat to think what “crass” ingredient to tackle. Mangos, bananas, blended fruit daiquiris, Chambord, and even Midori are all regulars in our bar. We never considered coffee as a crass cocktail ingredient however. We were disgusted by the notion bartenders everywhere might not be mixing with coffee.

When it comes to Tiki coffee is a no brainer ingredient. It’s exotic it adds pleasing spice and bitterness. It also leaves a pleasing foam when you shake it. It has a very fun and funky flavor interaction when mixed with fresh lime. The Mai Kai’s chilled coffee Tiki cocktails are probably the best in the nation, but even before them Donn Beach was using the bean. From flaming coffee grog to a coffee daiquiri called the Jamoca coffee has always been on the Beachcomber’s menu.

Daybreak

Sadly the Jamoca doesn’t get rave reviews on the grogalizer website. We’re not sure why. It is simple but very refreshing. After enjoying a few one afternoon I believed it could please more adventurous palates seeking more dimension by adding spice. We thus present you our variation for this Mixology Monday. For the original please check out Sippin Safari by Jeff Berry.

Daybreak2

Daybreak Daiquiri

1 oz Appleton Special

1 oz El Dorado 12 Year

1 oz Chilled Kona Coffee

½ oz Fresh Lime Juice

¼ oz Fresh Orange Juice

¼ oz Coffee Syrup

¼ oz Cinnamon Syrup

2 dashes Angostura

Shake with ice and strain into a chilled coupe and garnish with an orange wheel. For the coffee syrup take a cup of stove top espresso and combine it with an equal part of sugar. Bring it to a boil stirring very often. As soon as it begins to boil turn the heat to low and simmer for two minutes. Then cool and bottle.

Aromas of coffee, spices and orange peel fill your nostrils as you take an inviting sip. The bitter of coffee marries well in the beginning with a light cinnamon sweetness and a welcoming sour. The sourness slowly builds much like a good plot but it never rises to power. The coffee flavors provide a roundness and a pleasing finish that is both sweet, bitter, and lightly sour. Other bitters were tried in this cocktail among them orange and tiki bitters. But I believe the classic flavor of Angostura suits this drink best.

We hope we’ve inspired you to explore coffee in your cocktails. There’s a whole world of coffee and ways to brew it. And it’s sure to make an impact on your drinks whether chilled or served hot. We’d love for you to link us up to some of your best posts on coffee cocktails should you have any. And until next time…

“You Get Hammered America!” – JFL


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