So I have one question for you before I begin: Are you Team Bach or Team Coward? Bach said: “Without my morning coffee, I’m just like a dried-up piece of a goat.” While Noel Coward asked, “Why do I drink champagne for breakfast? Doesn’t everyone?” So how do you wake up in the morning?
Sponsored by Tanqueray Gin, I was joined at the final Lush Life Book Club at Oriole bar in London by Pippa Guy, the Brand Ambassador of Tanqueray Gin, and Jason Clark, Brand Ambassador of Talisker whisky. Both former guests on this very podcast reveal their secrets to writing a cocktail book.
Pippa’s book “Let’s Get Fizzical” is an inspiring mix of classic cocktail recipes such as bellinis and mimosas and offers tips, tricks, presentation ideas, and technical know-how to make your cocktails as sensational for the eye as they are for the palate.
Jason recently designed and launched his first cocktail book “The Art & Craft of Coffee Cocktails” to inspire bartenders to care more about coffee & baristas to get more creative with coffee mixology.
If you want to hear how this got where they did, you’ll have to catch up on Lush Life – Jason’s episode is #104 – How to love the things you hated as a child, and Pippa’s is #171 How to Make History
We have one coffee cocktail and one fizzy cocktail as our cocktails of the week. Below is the coffee cocktail, for the fizzy one, you’ll have to listen to the episode!
Our Cocktail of the Week: The Clash of the Stag
This recipe is from The Art & Craft of Coffee Cocktails by Jason Clark.
- 15 ml/½ oz cola
- 35 ml/1¼ oz Glenfiddich 12 Years Old
- 22.5 ml/¾ oz Jägermeister
- 7.5 ml/¼ oz Vana Tallinn liqueur
- 45 ml/1½ oz cold brew coffee
- 1 star anise
- 3 cloves
- 1 orange zest (4 cm/1½ in)
- Garnish: Cinnamon cocoa dust & 1 star anise
- Add the cola to a chilled rocks glass.
- Add the remaining ingredients to a cocktail shaker, fill with cubed ice and shake well.
- Strain into the glass over the cola.
- Garnish with the cinnamon cocoa dust and star anise.
This drink is pretty versatile with regard to coffee due to the other robust flavours, so give it a go with whatever strong cold brew you have to hand.
Jägermeister and malt whisky work wonderfully together with the cold brew. Vana Tallinn liqueur, a lovely citrus, vanilla, cinnamon, rum-based liqueur from Estonia, is not essential to the recipe, but does pair really well with the other ingredients. If unavailable, it can be substituted with Cointreau.
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