Dutch ColonialRecipe built from prized flavors of the maritime trading empire of the colonial Netherlands. This tiki-inflected drink is sweet and malty at first with black coffee and nutmeg right behind, then bright citrus follows before a roasted, spicy finish all mellowed by cool coconut. The cocktail features Genever (made in former colony New York), coffee and nutmeg of Indonesia, Curacao oranges, Malaysian coconut, Indian black pepper, Ghanaian chocolate and South American brown sugar. All these coveted goods and fortified colonies made the Netherlands the greatest power in Europe for a century by way of the Dutch East and West India Companies. Marvel at how the drink vaguely resembles the flag of the Netherlands! Contemplate the fleeting spoils of empire and the inevitable disintegration of global commercial and military power with the bitter-sweet burn of this bold dessert drink! Sail forth O conqueror!
Gasoline FightIt's not an Orange Mocha Frappuccino that leads to a gasoline fight, it is the Gasoline Fight! The cocktail made to lift Derek Zoolander's spirits after he gives an eulogy. A delightful cocktail that tastes of lovely coffee, creamy, cholate, and orange goodness! It is dangerously good!
Bright FutureFloral, bright, bitter, and honeyed in taste, this is a coffee cocktail built on a rich lavender syrup and balanced with Mr. Black Coffee Liqueur, espresso, herbal gin and brightened up further with a dry curaçao. This is delicate and floral, while still give you the joy and handful of a nice clean brunch cold brew coffee.
Himalayan RetreatA nightcap inspired by a drink called Kahwah from the Himalayan region in Asia. Kahwah is a green tea infused with saffron, cinnamon and cardamom, and served with honey, and crushed walnuts and almonds. I started with a classic Manhattan template using Rum, Coffee and Orange liqueurs, and kept adapting till I ended up with my interpretation of Kahwah. An important factor was how to incorporate the nutty flavors with saffron without compromising the fruity and bitter flavors of Rum, Coffee, and Orange. After multiple trials, I ended up using Saffron infused Orgeat for honey, and at the end a dash of Cardomom Bitters rounded up the drink. Hope you like this boozy version of a historic drink from the Himalayas.
Two tripsA coffee cocktail that I can imagine sipping in some far-away cafe. The brandy base gets picked up by the bitter orange from the dry curacao and contrasts with the sweet, syrupy almond flavors from the amaretto, all wrapped in delicious, dark coffee. The added texture from the egg white smooths down the bite from the brandy and gives us a great visual of our cappuccino "foam".