If there are two drinks we definitely can't get through summer without, it's a cold, iced coffee and a delicious cocktail.
Luckily for us, Nobletree Coffee recently stopped by the Time Out New York offices to show us how to kill two birds with one sip. Check out the recipes for the delicious concoctions below. They're all courtesy of Andy Mullins, the lead barista and educator at Nobletree Coffee, who's really putting the "bar" in barista.
They should help you stay up until the fireworks this weekend.
"This easy-to-make butterscotch syrup with the Brazilian sugarcane spirit cachaca has a smooth top note that blends well with the chocolate and caramel flavors of the Brazilian Dromedaire Cuvee cold brew. Rapadura or unrefined cane sugar lends a malty complexity. Make a double batch; it goes well with almost anything."—Andy Mullins
3 oz cold brew
1 oz Brazilian butterscotch sauce (recipe below)
1 oz cachaca
0.75 oz dark rum
1 oz whole milk
Combine all ingredients in a shaker with ice and shake gently for 5-10 seconds. Pour in a highball glass over ice.
Brazilian Butterscotch Sauce
¾ cup panela or rapadura (raw) sugar
¼ cup maple syrup
1/3 cup heavy cream
1 tablespoon unsalted butter
pinch sea salt
¼ cup water
2 tablespoons bourbon or cachaca
Combine first six ingredients in a saucepan and simmer until ingredients combine (about ten minutes). Stir in bourbon or cachaca and simmer 3-5 minutes more. Add more water by the tablespoon if sauce thickens too much to pour. Allow to cool and store in a squeeze bottle in the refrigerator for up to three weeks
In a 1:10 coffee to water ratio, make a cold brew concentrate by combining coarse ground coffee (Brazilian coffees are best for this) and cold water in a pitcher. Steep for 12 hours and strain through a very fine mesh or paper filter. Store refrigerated in a sealed container for up to five days.
"Like an Arnold Palmer but with iced coffee, which helps tame the acidity and sweetness of homemade lemonade. Cold brew coffee is fine but brewing hot over ice (flash-chilling) better captures the delicate, “tea-like” and citrusy aromatics of coffees like Nobletree’s Ethiopia Reko."—Andy Mullins
4 oz iced coffee
2 oz lemonade
1.5 oz gin (I use Barr Hill)
Combine iced coffee, gin and lemonade over ice and stir. Garnish with lemon slice and mint sprig.
1 cup fresh lemon juice
3 cups cold water
½ cup sugar
Pinch of salt
Combine all ingredients in a pitcher and stir, stir, stir.
Use a ratio of 1 part coffee to 10 parts water and brew directly on to half the water weight in ice; a recipe suited for an 8-cup Chemex is below:
1.6 oz (45g) medium ground coffee
16 oz (475g) close-to-boiling water
8 oz (238g) ice
Place the ice in the Chemex and brew directly over it. Pour the hot water over the grounds evenly and aim to finish brewing in four to five minutes.
"Inspired by one of the most surprising cold brews we’ve come across – the Colombia El Sombrero, a rich, ruby red grapefruit bomb with a cranberry bite – and the classic summer sipper, the Negroni." —Andy Mullins
2 oz cold brew concentrate
1 oz gin
1 oz sweet vermouth
1 oz tonic water
Combine cold brew and syrup with ice in a mixing glass and stir for 30 seconds. Strain over rocks in an old fashioned glass and top with tonic water. Garnish with orange slice.
4.5 oz coarse ground coffee (look for dark fruit tasting notes like cherry)
1 quart cold water
In a 1:10 coffee to water ratio, make a cold brew concentrate by combining coarse ground coffee and cold water in a pitcher. Steep for 12 hours and strain through a very fine mesh or paper filter. Store refrigerated in a sealed container for up to five days.
Juniper Simple Syrup
¾ oz juniper berries
1 cup hot water
1 cup sugar (panela or rapadura raw sugar is nice)
Crush juniper berries with a mortar and pestle or grind in a blade spice grinder. Simmer in hot water for 15 minutes. Add sugar and stir until dissolved. Allow to cool.
Watch footage of us making these cocktails, and getting a healthy buzz going, on Tumblr Live below!