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Local Flavors Shine: Blind Tiger Brewery’s Latest Beer Exclusively Uses Shawnee Co. Ingredients
TOPEKA (KSNT) – A local brewery is announcing the release date for a new beer produced solely in Shawnee County.
Blind Tiger Brewery announced Tuesday, Aug. 27 that local farmers collaborated with its brewers to produce a “never before brewed”, brand-new beer. Fourth and fifth generation Shawnee County farmers Roger and Jason Hamm worked with Blind Tiger Brewery’s Brewmaster John Dean and Head Brewer Alvaro Canizales to produce the specialty beer, according to a news release from Blind Tiger Brewery.
The original beer is called “Shawnee County Golden Ale.”
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“Talk about hyper-local,” Dean remarked. “Talk about a low carbon footprint. This malt originated within five miles of our brewery. I can assure you, our beer is only as good as our ingredients, and this top-notch barley-malt from the Hamms certainly makes the grade.”
The Hamm brothers, Roger and Jason, own Two Mule Malting, which is credited with both growing the barley and processing it into malt that the brewery uses, as per the press release.
Blind Tiger Brewery announced that, to their knowledge, this is the inaugural occasion of “brewing-quality barley” being cultivated in Shawnee County, along with the malting of the barley itself.
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“Our mission is to provide brewers with malt varieties not currently available on the market as a form of seed conservation,” Roger Hamm said. “We started this journey seven years ago and it is now reaching fruition. So many barley varieties may vanish, so I want to do my part and hopefully those rare varieties can find a place in award-winning beer.”
Shawnee County Golden Ale is described by the brewery as having a rich, malty flavor and 5.2% ABV and 16 IBUs. The beer will be available on tap starting at 5:30 p.m. Wednesday, Aug. 28 at Blind Tiger Brewery, located at 417 SW 37th St.
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Pennsylvania Grants Permits to Gas Stations and Grocery Stores for Ready-to-Drink Cocktail Sales: What You Need to Know
PHILADELPHIA – Attention Pennsylvania businesses, starting Tuesday you can now apply for a permit to begin selling ready-to-drink cocktails, the Pennsylvania Liquor Control Board (PLCB) announced Monday.
Earlier this summer, Governor Josh Shapiro signed bipartisan legislation that allows the sale of ready-to-drink cocktails at places like grocery stores and gas stations starting September 16th.
“Thanks to our bipartisan budget, you will soon be able to go get ready-to-drink cocktails – some made right here in Pennsylvania – at places like grocery stores and gas stations,” said Governor Shapiro. “Today’s announcement opening the new permit applications means we’re one step closer to making that a reality. This is what real freedom looks like, and we did it in a way that protects taxpayers and supports our state workers.”
If you’re a business that sells alcohol, you can apply for a permit to start selling canned cocktails starting today!
And on September 16th, you can get your favorite hard seltzers and canned cocktails at a grocery store or gas station near you.
We may be the only divided… https://t.co/vv57E7mHnA
— Governor Josh Shapiro (@GovernorShapiro) August 27, 2024
The newly introduced RTDC permit will allow permit holders to offer alcoholic drinks with ABV ranging from 0.5% to 12.5%, in unopened containers of up to 16 ounces for takeaway.
This permit can be obtained by retail liquor license holders with wine expanded permits, such as restaurants, hotels, supermarkets, convenience stores, and also by distributors and importing distributors of malt and brewed beverages, providing they have certification from the Responsible Alcohol Management Program.
The legislation is set to be enacted on Monday, September 16, with the PLCB planning to process and potentially approve applications for early applicants on that day.
The initial application fee for a RTDC permit is $2,500 per establishment. There is also an annual renewal fee which is 2% of the cost of RTDC purchased for off-premises consumption, whether purchased from the PLCB or licensed Pennsylvania manufacturers.
Licensees interested in applying for a RTDC permit can do so through PLCB+.
Unveiling Jim Beam’s Revolutionary Creation: Little Book Bourbon – The Infinite Blend
Since its launch in 2017, Little Book has been a standout whiskey selection from the James B. Beam Distilling Co, the same distillery that produces the famed Jim Beam. The creator of Little Book is Freddie Noe, an eighth generation master distiller, the son of current master distiller Fred Noe and the grandson of the legendary former master distiller Booker Noe. This pedigree ensures that each new Little Book release, like The Infinite: Edition 1, is uniquely impressive. This particular edition is a blend of aged bourbons that will incorporate a new component annually, creating a perpetual infinity blend.
This concept of an infinity blend parallels the solera method used in some whiskey and sherry production, where barrels are never fully emptied and are continually topped off with new spirit, maintaining a blend of different ages. The basis of The Infinite will remain consistent, but each year’s new whiskey addition will enhance and evolve the profile. “Working together as master distillers, my father and I are fortunate,” Noe remarked. “He always hoped to work closely with his father, my grandfather Booker, and this series honors that wish.” He further explained that Little Book The Infinite aims to build on this legacy, laying a multi-generational foundation for future iterations. Each year, Noe plans to bottle and share this evolving creation with the world.
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For the inaugural release of Little Book the Infinite, four different whiskeys were blended together, each inspired by a different family member: 20-year-old Kentucky straight bourbon (Booker Noe’s component), 14-year-old Kentucky straight bourbon (Fred Noe’s component), seven-year-old Kentucky straight bourbon (Freddie’s component), and eight-year-old Kentucky straight bourbon (shared family component). The focus is still on the art of blending, as is the case with the Little Book series overall, but as mentioned before Noe will select a new whiskey to add for every future release. We have not been able to sample the Infinite yet, but official tasting notes describe different flavor components based on each whiskey: Booker’s brings notes of oak, char, and smoke; Fred’s provides dark fruit, cherry, and brown sweets; and Freddie’s offers caramel, vanilla, and spice. The whiskey was bottled at 59.65 percent ABV.
Little Book the Infinite: Edition 1 will be available to purchase nationwide, but it’s a pricy bottle at $200 a pop and is being released in limited numbers. You can also find past releases, like this year’s Path Not Taken blend of rye whiskeys, available to purchase from websites like Total Wine now.
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Three Generations of Craftsmanship: Unveiling Jim Beam’s Latest Whiskey Creation
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The Vodka Pasta Sauce Recipe Going Viral: Why Everyone’s Heading to the Store
Despite the signs of autumn like school buses and the array of pumpkin-flavored treats, it’s technically still summer. The U.S. Open, starting the last Monday of August, signals this with its annual commencement. Over the next two weeks, tennis enthusiasts will flock to the Billie Jean King National Tennis Center in Queens or watch from home to see their favorite tennis stars compete. If you’re attending or tuning in, keep an eye out for the Honey Deuce, the U.S. Open’s official cocktail.
Last year, the tournament sold over 400,000 Honey Deuce cocktails, a blend of raspberry lemonade priced at a hefty $22 each! Fortunately, it’s quite simple to make this drink at home with just three ingredients, allowing you to enjoy it in your air-conditioned living room while saving money. Here’s everything you need to know about crafting the Honey Deuce cocktail at home.
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The Honey Deuce consists of vodka, lemonade, and raspberry liqueur, typically garnished with honeydew melon balls that mimic the appearance of tennis balls. Created by restaurateur Nick Mautone in 2007, this cocktail has been a staple of the tournament ever since.
Grey Goose, a sponsor of the U.S. Open, enlisted him to create a distinctive yet simple cocktail for the high-volume event. During his experiments, a visit to a farmer’s market led him to discover honeydew melon balls, which resembled tennis balls and sparked the idea for the perfect garnish for the Honey Deuce cocktail. The cocktail’s name, Honey Deuce, cleverly refers to the tennis term “deuce,” which represents a 40-40 score.
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This homemade version of the cocktail includes the same ingredients used by the tournament’s bartenders: crushed ice, vodka, lemonade, Chambord (or any other raspberry liqueur), and skewered honeydew melon balls as a garnish.
Related: Homemade Strawberry Lemonade Recipe
In a highball glass, add crushed ice, 1 ¼ oz. vodka, 3 oz. lemonade, ½ oz. Chambord. Stir (or shake in a shaker if you prefer) and pour into your highball glass. Garnish with honeydew melon balls threaded on a drink skewer. For a frozen twist, blend the vodka, lemonade, Chambord, and ice together, then serve in a glass with a garnish.
If you prefer not to make it but still want to try, and you’re in Chicago or New York, good news. DoorDash offers a Honey Deuce kit until September 8, which includes premixed Honey Deuce cocktails in cans, metal straws, melon balls, and a Grey Goose insulated tote bag.
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Courtesy of Jessica Wrubel
This easy-to-make cocktail, bursting with a tart yet sweet flavor, has become my favorite for winding down the warm summer days. Its appealing color paired with the right mix of lemonade sweetness (homemade in my case), raspberry tartness, and the smooth flavor of vodka make it irresistible. The adorable melon ball garnish, resembling tiny tennis balls, adds a fun twist that elevates the entire drink.
Although the official recommendation for the U.S. Open is to use Grey Goose vodka because they sponsor the event, I used my favorite Aspen vodka that I already had at home. Feel free to use whatever vodka you prefer; it will still turn out beautifully refreshing and delicious—no wonder it’s a popular choice.
Many others share this sentiment. One enthusiast commented, “The Honey Deuce cocktail was easy to make, refreshing, and sweet. The melon balls were a fun garnish!” Another remarked, “I love to prepare the Honey Deuce throughout the year. Since I live in Miami where the weather is mostly hot, this drink is perfect for BBQs or a day at the beach.” Indeed, it seems it’s game, set, match with this drink.
Up Next:
Michigan Breweries Embrace Sober Curiosity: Expanding Offerings Beyond Beer
Michigan breweries such as Short’s Brewing Company and Founders Brewing Co. have broadened their offerings by introducing hop water – a non-alcoholic beverage. Charlie Nick | MLive.com
A fresh type of six pack has been appearing in Michigan coolers this summer. It offers the familiar features of being bubbly and hoppy as expected of craft beverages, but comes with a unique twist – it’s non-alcoholic.
Enter: Hop water.
Michigan breweries are joining the trend of non-alcoholic drinks, spurred by the increasing interest in the “sober curious” movement. This shift is influenced by individuals wanting to reduce their alcohol intake or those seeking non-alcoholic alternatives.
Founders Brewing Co., Short’s Brewing Company, and New Holland Brewing each introduced a hop water version on shelves this summer.
Non-alcoholic labels currently represent only a small fraction of total alcohol sales in the United States — not even a full 1% — but the market has been expanding steadily over the years.
In 2023, non-alcoholic drinks reached $565 million in sales, achieving a 35% increase in dollar sales year-over-year, according to market research firm NielsenIQ.
For breweries, hop water is a new creation that utilizes a well-known ingredient.
Hops themselves don’t contain alcohol – that buzzy feeling is born during the fermentation process. Hop water, in contrast, is infused with hops to add the aromatics – that bitterness made famous by IPA-style beers.
Hop waters are not non-alcoholic beers mimicking a lager, stout or hazy IPA. Hop water is its own beverage.
For breweries, adding non-alcoholic to the product lineup isn’t just about being trendy. They have found real value in re-introducing themselves to new and younger audiences, they told MLive.
RELATED: Alcohol-free drinks flow in Michigan as more businesses enter market
Founders Brewing Co., rooted in the heart of Grand Rapids’ Beer City, garnered its reputation and growth from the fervent support of dedicated fans. This fan base originally grew through personal recommendations from that one friend who was enthusiastic about craft beer.
In recent times, the landscape has shifted, with social media now playing the role of influencer, continually pushing recommendations. The online world buzzes with attempts to sway consumer choices, presenting challenges for businesses to genuinely understand consumer behavior.
With the introduction of their new product, Hoppy Mood, Founders aims to attract a broader audience.
“We see an opportunity with consumers choosing to opt out of alcohol, modify their alcohol preferences, or explore beyond traditional beer. These individuals could potentially become enthusiastic supporters too,” explained Sandy Anaokar, Chief Marketing Officer. “It’s about broadening our community.”
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Gen Z, or those born between 1997 and 2012, is leading the non-alcoholic trend.
The latter half of Gen Z has already reached drinking age, but they only make up 6% of beverage alcohol buyers, according to NielsenIQ’s report. Even more telling, 45% say they’ve never consumed alcohol.
Digging deeper into consumer statistics, NielsenIQ found the 45-54 age group and those with income over $100,000 over index for non-alcohol consumption, meaning it’s not just the younger generations looking for moderation.
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Numbers help, but the secret ingredient to the craft beer industry is its heartbeat, said Kerry Lynch, sales director at Shorts Brewing Company.
“I think the second the craft beer industry starts looking at business trends as its primary source of information is the second that is no longer craft,” she said.
The Bellaire-based brewery had the idea for their hop water, Thirst Mutilator, since 2019.
The concept emerged organically as team members began starting families and sought a non-alcoholic drink that maintained a craft quality, according to Lynch.
However, the timing was not right initially due to market conditions and technological limitations, Lynch explained. Nevertheless, the idea persisted.
During the pandemic, the opportunity for a musical collaboration surfaced.
Shorts collaborated with Michigan bluegrass artist Billy Strings, who began his career performing in Northern Michigan at venues such as Short’s Bellaire Pub and Brewery.
Strings has been sober since 2016 and has publicly shared his experiences in his music and through the media, marking a perfect moment to reintroduce hop water, according to Lynch.
In partnership with Strings, Shorts is launching new hop water variants reminiscent of the Faygo beverages typically found in a garage refrigerator, starting with lemon lime in 2022 followed by grape this summer.
RELATED: Short’s Brewing partners with Grammy-winner Billy Strings to release first non-alcoholic beverage
Last year, the product was introduced at Meijer, leading the expansion of what has become a competitive non-alcoholic beverage shelf.
When Short’s introduced grape hop water this summer, their sales for Thirst Mutilator had already doubled from the previous summer, according to Lynch.
“There is a chance that if we had not launched Thirst Mutilator in 2022, and we waited and launched it in 2025, that it wouldn’t work. We might have already missed the opportunity,” Lynch stated. “I often ask our team, is the effort worth the outcome?”
The beverage industry is known for its volatility, with new trends sparking rapidly.
White Claw was released in 2016, marking the beginning of the canned cocktail trend. Presently, even brands like Mountain Dew and Sunny D are offering seltzers.
Short’s and Founders have both forayed in and out of other beverages: seltzers, hard teas and ginger beers, to name a few.
RELATED:Founders reopens Grand Rapids taproom after pouring nearly $1M into renovations
The time when you’d only go to a brewery for a beer is over, said Founders Brewmaster Jeremy Kosmicki.
“We have expanded our own facilities to the point where we can house a lot more people and changing palates are going to force us to do some other things which are not that far out of our wheelhouse,” he said.
You can take beer out of the brewery, but innovation is core to craft.
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When Wine Became Warfare: The Historical Clash Over the Gamay Grape Led by the Duke of Burgundy
On July 31, 1395, the Duke of Burgundy declared a war of annihilation on an “evil and disloyal” enemy and invader: a purple, acidic grape known as “Gamay.”
According to the ordinance issued by Philip the Bold, Gamay not only threatened the livelihoods of honest vignerons who used higher-quality grapes, but also ruined Burgundy’s reputation for fine Pinot Noir wines with its bitter taste and apparently harmful effects on public health. In order to safeguard the esteemed Pinot Noir and the well-being of Philip’s people, the ordinance declared, all Gamay vines were to be cut down within a month and completely uprooted by the following Easter: “ripped out, eradicated, destroyed, reduced to nought … forever.”
If the language of the edict seemed needlessly vindictive, perhaps it was because this war was personal to Philip, a keen economic steward who had worked assiduously to develop Burgundian wine production. As a younger son to King John II of France, Philip had received Burgundy as a compensation prize while his elder brother Charles V succeeded to the throne. With royal authority now disintegrating under the latter’s mentally unstable son Charles VI, the ambitious Philip sought not only to rule his appanage as an effectively independent duke, but also to outshine all other fiefdoms in power, riches, and magnificence.
In this competition, Philip understood that wine, with the trade revenue and prestige it brought to him and his duchy, was a most valuable currency.
In the Late Middle Ages, Burgundian Pinot Noir was rapidly establishing itself as a superior variety of wine, yet it faced considerable threats from both natural disasters and human actions. The Hundred Years’ War brought English soldiers who wreaked havoc in the region, and not long afterward, the Black Death hit Burgundy hard in 1348 and even harder in 1360.
The path to recovery was sluggish, and during the 1390s, Philip the Bold became alarmed by a new challenge. The Gamay grape, originating from a small village near Beaune, started to proliferate in Burgundian vineyards. It was productive, yielding about triple the wine per acre and maturing two weeks earlier than the Pinot grape.
Although high yields were not inherently a problem, the abundance of what was considered an inferior grape compared to Pinot was troubling to the duke. He was concerned that the Gamay vines would dominate the land, displacing the more esteemed Pinot or other more valuable crops. Philip lamented that vineyards best suited for high-quality wine were being neglected for the sake of maximizing output of lesser wines. He criticized the use of organic fertilizer on vines for imparting undesirable flavors and accused some vendors of diluting Gamay wine with hot water to mask its bitterness, which would later revert, rendering the wine “quite foul.”
Philip described this inferior wine as harmful to human health, a claim based not on his own experience but on hearsay—believing that its bitterness was indicative of broader dangers. In contrast, he praised the Pinot Noir as being highly beneficial for health. This negative view toward Gamay led to a decrease in the overall prestige of Burgundian wines, as it began to be identified not by the renowned Pinot variant but by the ubiquitous Gamay vine. This shift deeply troubled Philip, leading him to vocalize significant concern for his land and people, emphasizing the urgent need for intervention to preserve the reputation and quality of Burgundian wine.
That remedy was an order for the destruction of all Gamay vines within a month. Because Philip issued the ordinance at the end of July, vignerons would have to cut down their own harvest just as the grapes were beginning to ripen. Most poorer vignerons, more concerned about feeding and sheltering their families than the lofty ambitions and tastes of a royal prince, appreciated the Gamay for its easy harvest and high yield, which offered a reprieve that the temperamental and needy Pinot could not provide.
While Philip threatened a heavy fine for infractions, the prospect of losing much of their 1395 vintage would ruin Gamay growers who could not have foreseen the new orders. It’s probable that many of them, staying true to the healthy medieval tradition of popular resistance against unjust laws, disobeyed Philip’s ordinance, preferring to risk a fine than guarantee their own ruin.
Philip claimed in the ordinance to receive support from “many bourgeois [townspeople] and others of our good towns of Beaune, Dijon, and Chalon and their environs” who benefited from the influx of revenue and goods that came with selling good wine, but the actual reaction told an entirely different story. On August 9, 1395, the municipal council of Dijon, the largest city in the duchy proper (not counting the Flemish possessions of Philip’s wife), denounced the ordinance as a violation of their civic privileges and refused to publish or implement it. The duke responded by throwing the mayor in prison and appointing a governor to take control on the pretext of dealing with the alleged Gamay-and-water malpractice, possibly violating Dijon’s original charter that gave its own citizens responsibility for supervising the city’s economic life.
If the duke thought his heavy hand would stabilize Burgundy’s wine sector and move the region towards prosperity, he was wrong. The destruction of Gamay vines, which had emerged as a natural response to the already-declining productivity that Philip sought to reverse, plunged the region into a recession. Productivity fell ever more steeply, speculation in wine sales collapsed, and poverty gripped a population shorn of their precious trade. Few places were struck more severely than Beaune, the birthplace of Gamay, where records show a drop in the annual local wine monopoly bid from 65 livres in 1394 to just 27 livres in 1400.
Within that same time period, the proportion of financially solvent households in Beaune dropped from 41% to 13%. The Burgundian vineyards would eventually grow back after decades of re-cultivation, by which time commerce had fallen into the hands of foreign merchants and Burgundy had become a backwater in its own namesake polity (a modern label, of course) compared to the trade-enriched Low Countries, which Philip and his descendants acquired through strategic marriages.
Still, the ordinance may have accomplished some of Philip’s objectives. While the ordinance targeted Gamay, the political independence of cities like Dijon and Beaune also fell victim to its enforcement, a possibly intended effect for a ruler seeking to extend his authority. And by imposing prototypical measures designed to address quality control and shape economic output, Philip resembled the head of a modern administrative state using the powers at hand to sketch out the boundaries and character of what would eventually become the official Vin de Bourgogne regional appellation (AOC).
Scatterings of Gamay survived in reduced form, with many of its vines exiled to Beaujolais, an area south of the duchy. There, warmed by golden summers and nurtured by granite-flecked soil, the hated grape re-emerged in triumph, producing a cheerful, elegant variety of wine that, when released and consumed at a young age, shed the bitterness that so offended the ducal tongue. While Beaujolais red remained a cherished table wine for the locals over the next several centuries, its redeeming qualities eventually earned it worldwide popularity and a long-awaited appellation in 1936, followed by a 2011 re-classification as AOC Bourgogne Gamay under the broader Burgundian appellation.
Fortunately for Philip, he did not live to see his defeat at the hands of a grape.
Mixology Magic: Crafting Cocktails That Complement Horton Coconut Rum’s Bold Flavors
Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage (or food) that pairs well with sports. Yes, even cookie dough whiskey.
Horton Coconut Rum is not a brand with which I’m familiar. In fairness, though, I could only really name Parrot Bay and Malibu when it comes to the genre.
A little sleuthing tells me it is not, in fact, an established spirit but a brand extension from a mom-fluencer named Krista Horton. I don’t know who this person is, but it seems Reddit does not care for her. She saw a crowded market of canned cocktails and added her own twist; charging $44 per 12 pack for them ($59 after shipping).
That all seems very exhausting. But I like coconut rum. Or I liked it, back when I was in college or playing a hacked version of the Oregon Trail. Let’s see if Ms. Horton can make a cocktail worth nearly $4 per can.
Let’s dive into an unconventional take on a classic cocktail: the pina colada. This iteration seems to utilize a type of pineapple soda, possibly akin to Fanta, yet it bears no distinct hue. The scent is a balanced mix of pineapple and alcohol—a combination that’s quite appealing. With a strength of seven percent ABV, anticipate a slight kick.
The customary coconut undertone often reminiscent of sunscreen is present, yet it doesn’t detract from the experience. Horton brings a bold sweetness to this cocktail, opting for pineapple—one of the boldest mixers—to dominate the flavor. The initial coconut taste soon gives way to a vibrant tropical surge, propelled by robust carbonation.
Interestingly, the alcoholic aroma doesn’t carry over to the palate; it tastes more of soda than rum. The flavor battle between coconut and pineapple tilts towards overly sweet, where a drier counterpart might have balanced the scales better. Nonetheless, this sweetness does a commendable job of masking the higher ABV.
While not my top pick, this variant is rich and novel. Horton aimed for a different mark and met it successfully, if not perfectly. They’ve scored, even if it’s not a direct hit.
This one pours yellow, which is where I thought the pineapple would be. That’s slightly concerning, but it’s kola, not cola, so I don’t feel too weird about it. It smells like a craft soda, spicy with a little vanilla and cinnamon to it.
The rum inside seems to disappear inside that kola smell. That’s not the case when you drink it. While the coconut barely makes an appearance — it’s much stronger in the pineapple — you get some spicy, sugary rum working with a weak Coke knockoff. It’s a little stale, and between the limited carbonation and weak kola flavor it’s… not great.
It brings me back to Sammy Hagar’s Beach Bar cocktails, which hit the same levels of disappointing with its rum-and-not-Coke mix. It tastes like a better cocktail you left out in the sun too long at a pool party. It’s not undrinkable, and you can sip your way through it amidst awkward conversation. But you don’t really want it, and you’d pass on a second one.
This one pours clear again and smells like sour lime and citric acid. That’s more like a generic hard seltzer than a canned cocktail, and if there’s any coconut in there I’m not getting it.
Despite its apparent oddity, the drink has a sweeter disposition. The lime adds a genuine zest, while the coconut smoothly rounds out the drink with a creamy texture. Although the rum is subtle, it makes its presence known towards the end, affirming that this is no ordinary soft drink.
While not outstanding, it surpasses its cola counterpart. It appears that coconut rum is more enjoyable when paired with robust flavors. Here, the lime is sweet and vibrant, particularly when the drink is chilled. However, as it warms, the drink’s imperfections become increasingly apparent with each sip.
Personally, I wouldn’t choose it again, but for those who favor coconut rum, it could satisfy their preference.
My evaluation criterion is simple: I compare any beverage I try to my go-to inexpensive beer – Hamm’s from the land of sky-blue waters. Essentially, would I opt for a Horton Coconut Rum cocktail over a chilled Hamm’s on any given day?
The pineapple one, maybe, if it didn’t cost $5 a can to have delivered. Those are fancy microbrew prices, not airplane-bottle-of-Malibu-and-a-Coke prices. This seems almost predatory in practice. It’s not a premium spirit and can’t justify its price. No thanks.
This article originally appeared on For The Win: Horton Coconut Rum cocktails only work with flavors bold enough to wrestle coconut rum
Mastering the Art of Coffee Cocktails: 5 Essential Tips for the Perfect Mix
The ubiquitous espresso martini has served as a gateway libation into the world of coffee cocktails. Its velvety balance of sweet coffee liqueur and bitter caffeine fuse for a sip so delightful that its renaissance is equivocal to a movement.
Still, the espresso martini can’t reign forever, and there are other coffee cocktails deserving of your time.
Here are five tips for elevating your coffee cocktail game.
Black Russian Cocktail
Choosing a superior base for your coffee cocktails, whether you’re after a caffeine hit or its flavorful mimic, is essential. Mr Black Cold Brew is popular among espresso martini lovers due to its richer flavor. For those who prefer tequila, Quintaliza Tequila offers a unique double-distilled reposado that ages in coffee barrels, bringing a complex profile of caramel and nutty notes. Straightaway’s Accompani Coffee Liqueur incorporates cold brew from Stumptown Coffee Roasters and local Meadowfoam honey, creating a warm, smooth taste ideal for enhancing any coffee cocktail.
The presentation of many coffee cocktails mirrors that of their café counterparts, with barista art replaced by a mixologist’s garnish – beginning with a delicate layer of cream atop the deep, coffee-inspired concoction. Experts at The Polo Bar in Dubai highlight the critical role of a dry shake in crafting coffee cocktails. Initially, mix all ingredients with ice, strain, then shake again without ice to develop a creamy layer for an exquisitely structured drink.
Irish Coffee is perhaps the sole cocktail where using black coffee is appropriate, though it’s less dense than espresso and can dilute the drink or diminish its robustness. A clever workaround is to employ Nespresso pods, particularly their iced espresso varieties engineered for optimal flavor when mixed with milk or ice. “Although you can use any Nespresso capsule for cocktails, the Ice Leggero and Ice Forte pods are specifically designed for iced drinks, accounting for ice melt and creating the ideal sipping experience,” explains James Pergola, Nespresso’s Coffee Ambassador. “These were intentionally crafted without an intensity rating to serve as perfect coffee cocktail ingredients.”
Nespresso Ice Leggero and Ice Forte pods are perfectly suited for coffee cocktails.
When drinks curdle, they segregate the flavors and create a dissonant taste experience. This often happens when mixing a hot, acidic base like coffee with cold or less acidic substances, which is common in cocktail making. To prevent this, cool your coffee prior to mixing and avoid dairy, as it promotes curdling.
While coffee beans make a simple and effective garnish for coffee cocktails, other options can enhance both the visual appeal and taste of the drink. Consider using freshly grated nutmeg, cinnamon, coconut flakes, or dehydrated orange slices, which all rest beautifully atop foamy drinks after a thorough shake. “For an elegant touch, try a sugared rim,” suggests Pergola. This involves moistening a glass’s rim with simple syrup and dipping it in sugar. Alternatively, a fresh orange slice adds a “zesty punch” that complements the intense flavors of a coffee cocktail.
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Experience the Delight of Whiskey & Cheese Pairing at Kansas City’s Irish Festival
KC Irish Fest is devoted to highlighting the culture, music, character, and history of Ireland and the Irish community in Kansas City. This year’s festivities introduce a new feature, Jameson Cheese pairings!