Dear Listeners,
How can this be the last episode of Series 4? We cannot believe the diversity and range of Series 4 and we owe so much of it to your fantastic input. Not to mention the lovely James, Jack, and Mijon! Thank you listeners and thanks guys!
We are so grateful that we decided to celebrate the season and gift you with a deep dive into making the most delicious coffee cocktail that you’ve ever had! Recipes included! How is this possible?
We reached out to two coffee cocktail mixologists:
Dave Jameson, 2-time UK Coffee in Good Spirits Champion, a Q-Arabica grader and coach of the 2017 World Coffee in Good Spirits Champion.
Alexandra Hager Beverage R&D Specialist for US locations of the Korean Bakery Franchise Tous Les Jours and 2022 US Coffee in Good Spirits Champion and the first US competitor at the World Championships.
On this episode, we pick their brains to learn about why they love coffee cocktails, how they create a balanced coffee cocktail, and how they create the perfect coffee cocktail based on a person’s particular tastes.
Then, Scott and Jools create custom coffee cocktails for each other! Get ready for a coffee adventure that will tickle your taste buds on Jools and Scott’s Coffee Cocktail Celebration!
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Alexandra recommends Death & Co’s Cocktail Book:
/ Kells Irish
Restaurant and Bar:
(especially, on Christmas Eve!)
Dave Jameson’s Danelaw Coffee Website:
/ Instagram:
Asterly Bros Website:
Instagram:
Pophams Bakery: Instagram:
Lucid Coffee Roasters: Instagram:
Paradox Design and Coffee: Instagram:
Christmas Songs are courtesy of InAudio by infraction:
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The Recipes!
The Black Rabbit!
Ingredients:
1 oz (1 part) Aperol
1 oz (1 part) Gin ( Preferably Light on the juniper ex. recommend Hendrick’s or the like)
1 oz (1 part) "Red Vermouth" - Cocchi Americano or Cocchi Rossa or Cocchi Vermouth di Torino
1 dropper (0.7g) saline solution (1 part salt to 5 parts water)
15g ground Rwandan coffee on a medium-fine setting (ideal for a pour-over), which I got from.....
To Prepare it, you…
Start with ground coffee in a decanter or container.
Add alcohol.
Add ice and stir for 45 seconds.
Srain into separate decanter or container stir until coffee is combined.
Let it sit for 2 min.
Place coffee dripper over a glass with ice (Ideally one large cube).
Pour over wet filter paper coffee filter - I used a v60 - into the glass of ice and garnish w/ an orange peel or flamed" orange twist.
Drip should take approximately 2 min .
The Toasty Mexoni Negroni.
Ingredients:
1 teaspoon Apricot jam
50ml - Mezcal - Scott used Mescal Verde (for more of a middle of the road smoky flavor) 25ml - Cold brew Coffee - If you make your own, a ratio of 120 g per liter is ideal - Scott used Dave Jameson's roastery's coffee - Mexico SIPRO Natural
25ml - Asterly Brothers Estate Sweet Vermouth
25ml - Campari
To Prepare it, you...
Combine mezcal, Campari, vermouth, cold brew in shaker or container.
Add a teaspoon of apricot jam.
Stir till the jam disperses.
Strain into into a chilled glass with ice.
Express the oils from an orange peel over the beverage and then drop the peel into the glass.
Take a screenshot and tell your friends about Adventures in Coffee!
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