AuthorCompa Coffee RoastersAn ode to my favorite holiday hero, John McClane. When you need a drink that'll help you save Nakitomi plaza, this is the sweetened, coffee based soda you want.
Want this cocktail to WIN the Coffee Cocktail Challenge?
Vote here:The first step would be to start your flash brewed coffee. We create a big batch by taking 215 grams of Mexican Coffee (from a women's co'op in Chiapas, roasted by us) and brewing it with a half gallon of water- but directly onto 900 grams of ice.
For the gingerbread syrup, we steep raw ginger, molasses, and fall spices together to make a base, then pour over simple (1:1) syrup.
Now that the prep is done, you're ready to build your drink, in cup. We start with a scoop of ice.
Over the ice, pour 4 oz carbonated water.
Directly onto the soda, we add 4 oz of our nitro infused flash brew, and 2 oz oat milk.
Next, 1.5 oz of gingerbread syrup, and an oz of Mr. Black.
Top with .25 oz blood orange bitters for aromatics and a beautiful cinnamon stripe.
Ingredients
Directions
The first step would be to start your flash brewed coffee. We create a big batch by taking 215 grams of Mexican Coffee (from a women's co'op in Chiapas, roasted by us) and brewing it with a half gallon of water- but directly onto 900 grams of ice.
For the gingerbread syrup, we steep raw ginger, molasses, and fall spices together to make a base, then pour over simple (1:1) syrup.
Now that the prep is done, you're ready to build your drink, in cup. We start with a scoop of ice.
Over the ice, pour 4 oz carbonated water.
Directly onto the soda, we add 4 oz of our nitro infused flash brew, and 2 oz oat milk.
Next, 1.5 oz of gingerbread syrup, and an oz of Mr. Black.
Top with .25 oz blood orange bitters for aromatics and a beautiful cinnamon stripe.