The most delicious combination of wine and coffee

To be honest, I really don't understand coffee cocktails, let alone the guy who drinks coffee cocktails: do you want to intoxicate yourself with alcohol, or do you want to have fun with caffeine? When exciting caffeine is entangled with soft alcohol, it is as contradictory as applying sunscreen to shine on a tanning lamp, but it makes people curious and flock to it.

Perhaps it is this contradiction that has kept me from being interested in this cocktail-to me, this conciliatory approach is more like some kind of folk prescription. Usually these cocktails are formulated with Bailey liqueur, and the silky milky taste makes it the best substitute for cream, or add some Kahlua, but the way of mixing is often not good, because the final cocktail must be coffee.

But recently I was at the Randolph at Broome Bar in Manhattan and found a coffee cocktail that caught my eye. Troy Sid behind the bar showed me his ingenuity and ingenuity as a bartender: he added a high concentration of wine to the formula to bring a different impact while adhering to a strict mix, so that the cocktail still retains the taste label of "coffee".

"balancing coffee in cocktails is an extremely difficult challenge. Because coffee and alcohol themselves are an incredible combination. " Because when the two meet, you have to consider the double factor, Sid says, and coffee alone has "acidity, sweetness and oiliness" that gives him a headache.

"A good cup of black coffee itself has a wonderful balance." Sid added that such a balance is like a mischievous monkey, and anything close to it is in danger of being ruined. Sid used to develop a list of coffee cocktails for such a restaurant, and several cups were particularly satisfying. Among his five coffee cocktails, Sid chose bullet bourbon (Bulleit bourbon), sailor Jerry rum (Sailor Jerry rum), Calvados, Landy cognac and Remazotti bitters (Ramazzotti), while the sweetness was mixed with home-made clear syrup. It is mixed, filtered and decorated with orange, lemon and grapefruit skins.

Of these five coffee cocktails, three are chilled and the other two are warm. Cup o'Jerry is born in warm coffee: sailor Jerry rum and Ramazotti bitters are blended with a hint of orange, and the corresponding orange peel decoration makes this mild-colored coffee wine lively and restless.

Equally interesting is the sweet Slow Trip to New Orleans, which mixes bourbon and sloe gin in iced coffee. Like Sid's other cocktails, this drink conveys the characteristics of coffee without suppressing other flavors-coffee is like a star on the stage, but not as skillful as a celebrity. You can still enjoy a cup of cocktail while tasting coffee.

I have to admit, caffeine and alcohol, this combination is full of cunning. In the dishonorable wild history, there is no lack of famous jubilant veterans to pour whiskey or liqueur into the coffee after dinner to make the drifting night less dizzy and buzzing. This reminds me of Four Loko, a caffeine malt liqueur that is popular among young people nowadays. Its refreshing effect can make drinkers drink longer.

"you want to cheer up, but you don't want to be fully awake-because you haven't had a good drink yet." St. John Fraser spoke of the drinker's mind. At his bar, Fort Defiance, which is more meaningful than a restaurant, owner Fraser was determined to offer a "respectable" coffee menu at the beginning of the bar-coffee cocktails became his signature drink after several explorations. These coffee cocktails sell best at 10:00 and 11:00 at night, "because this is when they most need a Bloody Mary substitute."

The best seller at Fort Defiance is classic Irish coffee-but the special version here plays a trick on the temperature to give the cocktail a different taste. Fraser even said proudly, "this cup of Irish coffee is the most popular thing here."

Both Fraser and Sid say that many bars now do not offer high-quality coffee drinks, because this places a lot of requirements on bars and bartenders: they must be equipped with quality coffee machines to make room for coffee machines and train bartenders in their coffee-making skills. let the bartender take a long time to finish a cup of fresh coffee during busy hours-enough time to make several cocktails But this is also an indispensable step in coffee and alcohol drinking. Therefore, you are more likely to taste satisfying coffee cocktails in some restaurants with bars.

Fraser's coffee is made with a professional La Marzocco coffee machine, with whisky and sugar under strict temperature control, and then shaken with cooled cream to give a more solid and thick taste. The bar also offers another Koffie Van Brunt, a street-named cocktail. Unlike Irish coffee, the bartender replaces whisky with eight-year-old rum and cherry liqueur, sprinkles cinnamon over thick white foam like authentic coffee, and decorates cocktails with orange peel-it looks a little weird, but the taste is really eye-catching.