Author Notes
I love any excuse to put together a coffee cocktail. Cold brew is a great place to start when making cocktails at home since the process lends to a nice syrupy body and can elevate the perceived sweetness in a coffee. As coffees change with the seasons, have fun experimenting with different coffees as a cocktail ingredient! —Chase the Flavors
Ingredients
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3 ounces
cold brew coffee
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1 ounce
soda water
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3/4 ounce
tonic, I used Jack Rudy Small Batch Tonic
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1 1/2 ounces
white rum
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flamed grapefruit peel
Directions
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Making cold brew coffee at home doesn't necessitate using a brewer designed for the cause, although having one around does make it more convenient. A few excellent and affordable options include the Toddy, the Hario Mizudashi or the Filtron. In the absence of a cold brewing device, use any glass or plastic container that can hold a few quarts of water. Grind 1/2 a pound of coffee at a medium grind, similar to what would be used for a Chemex. Add the ground coffee to your chosen container and slowly add 6 cups of cold water, pouring in a circular motion as you add it. Once all of the water is integrated, use the back of a wooden spoon or spatula to submerge the grounds. Cover the container loosely with a towel and let sit undisturbed for 12 hours. Remove the towel and filter out the grounds using a paper coffee filter or large sieve lined with a cheesecloth. Refrigerate and enjoy within one week.
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For the cocktail, combine cold brew coffee, soda water, tonic and white rum in a rocks glass over ice.
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Flame the peel of a grapefruit by holding it about 4 inches away from the rim of the cocktail. Hold it with the pith side facing toward you. Light a match between the grapefruit peel and the cocktail then give the peel a gentle squeeze, expressing the peel oils through the flame toward the glass. Place the peel in the drink for garnish and enjoy.
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