Cocktails & Mocktails
We’ve all heard of an espresso martini, but what else can we do with coffee that may lay outside of the standard drink expectations? Our Trainer, Connor, has come up with four fun and interesting cocktail/mocktail recipes that we love and are sure to be crowd pleasers!
THE BUSY BEE
We recently partnered with Hornbrook gin, a local distillery here in Sacramento, to showcase their Ten-Point gin alongside our Capital Cold Brew Blend on social media. The Busy Bee is a take on the classic Bee’s Knees cocktail, using the spices from the Ten-Point gin and the richness of our Capital Cold Brew, to create a refreshingly rich drink for summer nights.
2 oz Hornbrook Ten-Point Gin
1 oz strong honey syrup (3:1)
1 oz lemon juice
2 oz cold brew
In a tin, combine 2 oz of Hornbrook Ten-Point gin, 1 oz of a strong, 3 to 1, honey syrup, 1 oz lemon juice, and 2 ounces of cold brew using our Capital Cold Brew Blend. Add ice and shake vigorously. Pour into a chilled 7 oz glass, double straining, and garnish with a dried orange slice. The drink should form a delicate foam on top creating a soft white canvas for the orange to sit on.
THE OTHER SIDE
A sparkling matcha lemon spritzer with cucumber and mint to brighten up and cool down with poolside.
4 oz Sparkling Water
1 oz Lemon Juice
1 oz Simple Syrup
1 tsp of Matcha
Cucumber & Mint muddle
In a bowl, combine a teaspoon of matcha and 2 oz cold water. Mix well using a bamboo whisk for roughly 30 seconds.
In a tin, muddle 4 cucumber slices along with a sprig of mint. Once muddled, add ice, the matcha, and 1 oz of lemon juice and 1 oz of simple syrup. Shake well.
In a 12 oz highball glass. Fill with ice along with a cucumber slice along the side. Add 4 oz of sparkling water, and double strain the sweetened lemon, matcha, mixture overtop. Top off the drink with a sprig of mint for added aromatics and enjoy!
THE NOONTIDE
A classic take on a strawberry lemonade for the summer, topped with an earl gray cold foam for a touch of sweetness and depth.
How to make the strawberry syrup:
Using a container, layer sliced strawberries and white cane sugar, making sure all of the strawberries are covered in sugar. Seal the container and leave it in the fridge between 24 to 48 hours. By the end of the immersion, strain out the remaining syrup. The sugar will pull water out of the strawberries and result in a sweet, clear strawberry syrup. The syrup should be stored in the refrigerator and used within a week.
How to make the Earl Gray syrup:
800ml (3 cups) water
15 grams Earl Gray loose leaf tea
800ml (3 cups) white cane sugar
Add 800 ml, or 3 cups, of water to a pot. Bring to a simmer. Stir in the 15 grams of Earl Gray loose leaf tea as well as the 800 ml, or 3 cups, of white cane sugar. Let simmer for 15 minutes. Double strain to remove all the tea particulates. Store in the fridge. The syrup should be stored in the fridge and used within a week.
In a chilled 8 oz glass, add:
1 oz Strawberry Syrup
2 oz Sparkling Water
2 oz Lemonade
Mix well
In a cup, add 1.5 oz heavy cream and 1 oz of the Earl Gray syrup. Whip to create a soft, pourable foam. Pour over the sparkling strawberry lemonade and garnish with a lemon slice. Sip and enjoy!
THE SUNDOWN
The Sundown is the most complicated but most rewarding out of the drinks here. It involves creating a coconut milk wash, using our South African sunset tea, along with lemon juice, orange juice, and the earl Gray syrup we prepared earlier. The unusual combination creates a citrus forward espresso punch that elevates the possibilities for coffee.
1.5 oz Lemon, Orange, earl gray syrup, South African Sunset, Coconut Cream Wash
1 oz simple syrup
2 oz Orange Juice
Double shot of espresso
How to make the coconut milk wash:
In a container, add 75 ml lemon juice, 75 ml orange juice, and 75 ml earl gray syrup. In a separate container, add 100 ml of coconut cream. Combine the citrus mixture overtop the coconut cream and mix. Mix in 10 grams of South African Sunset loose leaf tea. Let sit at room temperature for 2 hours. Strain using a coffee filter. The solution needs to be filtered twice to run clear. This process is best done in the fridge as it takes around 24 hours in total for the double filtering. Store the syrup in the fridge. It has a longer shelf life, but best to be used within a week with proper storage.
In a shaker tin, add 1 oz simple syrup, 2 oz orange juice, 1.5 oz of the milk wash, and ice. Shake thoroughly.
Fill a rocks glass with ice. Pour the shaken mixture over the ice and float the double shot of espresso over. Garnish with mint, orange, and a cherry.
