Hot, Holiday Cocktails with Coffee
Thursday, Dec 20, 2012


Fifth Ward Cream
1.25 oz.
Kinnickinnic Whiskey
.5 oz.
Cream
Fat .5 oz.
Demerara Syrup
2 droppers
Bittercube Cherry Bark Vanilla Bitters
5 oz.
Steep & Brew Colombian Narino Coffee

Warm Glass mug with boiling water. Dump water, add ingredients, stir. Top with coffee and stir
again.

Demerara Syrup
1 part Demerar Sugar (or Turbinado)
1 part Boiling Water

Boil water and pour it over sugar. Whisk briskly to amalgamate.

A Cocktail from some Century
1.5 oz.
Rehorst Gin
.5 oz.
Fresh Lemon
.75 oz.
Coffee-Cocoa Syrup
.25 oz.
Cocchi Vermouth di Torino
1 dropper
Bittercube Bolivar Bitters

Shake ingredients with ice, strain into cocktail glass. Garnish with 3 drops of Cherry Bark Vanilla
Bitters.

Coffee-Cocoa Syrup
10 oz.
Water
2 Tablespoons
Steep & Brew Cafe Fair Guatemala Dark Coffee
1/2
Vanilla Bean (split open lengthwise)
2 pieces
Clove
1 Tablespoon
Cocoa Nibs (or sub 1/2 teaspoon of cocoa powder)
8 oz.
Sugar

Boil water and pour over ingredients minus the water. Let the brew steep for 4 minutes. Strain the
liquid through a coffee filter or just a french press from the beginning. Add the sugar and whisk until
amalgamated.

Check out www.bittercube.com for more information.

Steep & Brew - Official Coffe of The Morning Blend

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