New menu of Winter Cafe Creative Coffee Cocktail

Coffee is a necessity for many people to wake up and have a good day. But drinking coffee is not just to refresh the morning. Bright acidity, chocolate and nutty aromas, caramel aftertaste, various flavors of coffee, used to mix with a variety of wines will also surprise us, whisky, rum, liqueur, etc., in the hands of creative bartenders, coffee and wine combine to produce unusually delicious drinks.

Architects and Kings, the founder of kings.

Bartender Josh Relkin created this ingenious after-dinner cocktail at the Sable Hotel in Chicago. The bold use of rye whisky and Lusado Abano Amaroli stimulates the mellow and bitter flavor of coffee, and Calvados mixes the sweet aftertaste of coffee with raw sugarcane syrup. Bitter spirits and fresh cream are fully mixed with these elements to form a rich taste.

Note: raw sugarcane syrup: put 200g raw sucrose and 100ml water into the pot, heat it over low heat and stir continuously until the sugar dissolves. Raw sugarcane syrup can be refrigerated for a week.

3pm 4oz rye whiskey

3pm 4oz Lusado Abano Amaroli

3pm 4 oz apple Jack brandy

1pm 2 oz raw cane syrup (see note above)

2 drops of Ange Sturla bitter essence

4 ounces of hot coffee

Decoration: whipped cream

1. Heat all ingredients except coffee in a milk pan to 65 degrees.

two。 Add the hot coffee, stir with a bar spoon, pour the cocktail into the cup, top with whipped cream, and finish.

Iced Coffee Revolution Improved Iced Coffee

In Italy, coffee is often mixed with lemons, and this habit is the inspiration for this cocktail. At the Leo Bar near Madison Park in Manhattan, bartender Mike Treffehn said: "We don't serve coffee because we don't have the necessary conditions to make a delicious cup of coffee, but if a guest asks for coffee in the summer, we will recommend this iced coffee revolution." This bittersweet but exhilarating cocktail is really suitable for drinking in summer.

1pm 2 ounces of raw cane syrup

3pm 4oz fresh lemon juice

3 ounces of cold water to brew coffee

1 pound 2 ounces of cherry brandy

3pm 4oz Punt e Mes vermouth

1 ounce 4 oz Averna Liquor

Garnish: mint leaves and grapefruit peel

1. Pour the ingredients other than decoration into a chilled wine glass, stir and mix well, put in the refrigerator and freeze for 1 minute.

two。 Add crushed ice to the iced cocktail, decorate with mint leaves and grapefruit peel, and finish.

Return to Petit Cafe in the past

The bartender H. Joseph。 An unexpected cocktail created by Hermann H. Joseph Ehrmann at the 2006 Nettle Wine blending Competition, this cocktail combines green nettle wine with coffee liqueur and whipped cream to form this sweet and herbal smooth and rich texture. Hermann used a layered approach to make this cocktail, which makes the taste surprisingly bright.

100ml whipped cream

1 1 / 2 oz Galeano Coffee Liquor or other Coffee Liquor

1 1 / 2 oz green hemp wine

Excipients: a pinch of brown sugar (optional)

1. Beat the whipped cream to 6 points.

two。 Stir the coffee liqueur and green hemp in a mixing glass filled with ice.

3. Pour the mixed wine into a chilled glass and use a spoon to add whipped cream to float on the wine.

Good night in Java, Java Good Night.

Jeff Bell Jeff Bell, a bartender at PDT Bar, created this cocktail of Vietnamese iced coffee and plain rum, which is refreshing and slightly spicy, with mint leaves to make the cocktail more fragrant.

2 mint leaves

2 ounces of cold coffee

1 1 / 2 oz golden rum

1par 2 oz condensed milk

1 pound 2 ounces of light milk with three flowers

A drop of orange bitter wine

Decoration: peppermint branch

1. Mash the mint leaves at the bottom of the mixing glass, add other ingredients to the mixing glass, stir and mix. Put the adjustment into the refrigerator and freeze for 1 minute.

two。 Fill the golf glass with crushed ice, pour the wine into the glass and garnish with mint sticks. The production is complete.

Salty dessert Dulce y Salado

Zeng. Chantal Chantal Tseng got the inspiration for the cocktail from Mockingbird Hill in Washington. When making this cocktail, Zeng. Chantal tried peanut wine chocolate and rum cream and combined these elements with coffee and sea salt to make this delicious drink.

A pinch of freshly ground coffee powder

A pinch of salt

1 oz cream sherry

1 oz Castri peanut rum cream liqueur, chilled

1 ounce coffee, chilled

1. Mix the coffee powder with salt and put it on a plate. Moisten the rim of the cocktail cup and stick with coffee powder and salt.

two。 Shake other ingredients in a snow kettle with ice and pour into a cocktail glass. The production is complete.

[original link: www.brst.cn]