I had this great idea for an inverted cocktail after reading the Mixology Monday announcement. Unfortunately, it didn’t work out quite the way I’d hoped, but I didn’t have to walk away empty handed.
Putney Farm, the gracious host of this month’s , decided to challenge everyone with inverting a classic cocktail or at least something to that effect. Here’s what they said:
A while ago, while researching Julia Child’s recipes, we noticed that she was well-known for enjoying “upside-down” or “inverted” Martinis. This is a version of the classic cocktail that swaps the ratios of gin and vermouth, turning the Martini into something of a “long drink”… We wondered if we could apply the same “inverted” approach to Mixology Monday and, at first, didn’t think it would work. But then we asked ourselves, what does “inverted” really mean? Well, here is the definition, “To turn inside out or upside down; to reverse the position, order, or condition of.” Hmm…it appears that the definition is pretty broad. It seems that “inverted” really just means something “flipped on its head”. And that can mean almost anything, and leaves plenty of room for creativity… You can invert the ratios of spirits, liqueurs or bitters in a cocktail, but we suggest you go beyond that and “invert” whatever you want. Spirits, name, ingredients, proof, color, geography, garnish and glassware are all fair game. An apéritif made with Navy-Strength booze? Give it a try. A beer-based cocktail that tastes like champagne? Sure. A clear Manhattan? Worth a shot (and good luck with that). The only thing we expect is the unexpected. Have fun.
I pondered it for a minute and then had the idea of inverting the Spanish Coffee recipe from Huber’s Café in Portland, OR. I ran across this recipe on the Imbibe website while researching coffee cocktails. I had been working on cold brewed coffee / tea in cocktails project recently (more on that in a future post.) Remembering the Spanish Coffee, I decided I would swap out the hot brewed coffee with the cold brewed. Since the cold brew is concentrated, I figured I could invert the amounts of coffee and rum. Three ounces of rum is a fair bit and at 151 proof seemed dangerous. Well, that wouldn’t really stop me, but I had a couple types of rum available in my arsenal, but not 151 so figured I would balance the increased volume with a lower proof spirit aka use what I had. That and lighting it on fire should allow for a pleasant, but not overly boozy cocktail. The fireworks, in blue blazer style, would serve several purposes – it would burn off excess alcohol, heat the cold brewed coffee, and be theatrical!
I started the week before by brewing up some coffee liqueur. This time, I started by cold brewing a nice medium roasted Guatemalan coffee. Then, I made a simple syrup with Turbinado sugar. Once the sugar was all dissolved in the water, I let it simmer for a bit before adding in the coffee concentrate. Over lowish heat, I reduced the coffee and sugar syrup together by a third to a half careful not to boil or even vigorously simmer the liquid. Just kept it steaming. Took about an hour. When it had reached a consistency that I liked, I turned off the heat and let it cool to room temperature. I then filtered it into a bottle through a fine mesh strainer, added the rum and half of a vanilla bean split lengthwise. Gave it a little shake and refrigerated it for a week. This liqueur turned out much better than the last time I made my own. I do, however, have a few tweaks for next time, but this is not a coffee liqueur post, so, on with the cocktail!
It was all ready to go. I cold brewed again, this time a natural processed Ethiopian Yirgacheffe bursting with dark berry and chocolate notes. I had it in a mug with the coffee liqueur. In the other mug was the 2.5 ounces of Pyrat rum. The idea was to light the rum on fire and pour it into the coffee/liqueur mixture which would start to burn the rum in the liqueur. Pour it all back into the other mug and then pour back and forth in a stream of blue flame a couple more times to mix and heat the drink. Finally, pouring it all into a sugar rimmed glass swirling the burning liquid to lightly caramelize the sugar and then, douse with the curacao.
Didn’t happen. Couldn’t get the 80 proof rum to ignite. Go figure. Okay well maybe if I added a half ounce of 100 proof Captain Morgan. Nope. Still no fire. Okay, okay… What if it was just the 100 proof? Nothing. Match after long match. No fire. A tiny blue flare up that disappeared before you even realized it happened, sure, but no stream of blueish flaming booze. Not sure why, at this point.
Well, if it doesn’t want to light on fire, fine. Spanish coffee is typically served hot so, I’ll invert that and serve it iced. Take that, amazingly non-flammable alcohol.
Shaken together with ice those ingredients provided a delicious, frothy cocktail. One which I would have no issue consuming…I just better not have much planned for the rest of the day. It was a boozy concoction. Almost went with that, but there was this nagging. I knew it could be better. What if I inverted the inversion? Bring it back to the original ingredient quantities? I gave it a go. It was the weekend so why not.
Spanish (Iced) Coffee
1 ounce Rum (I used Pyrat)
1/2 ounce Curacao
2 ounces Coffee Liqueur
3 ounces Cold Brewed Coffee Concentrate (Nat. Ethiopian Yirgacheffee Gelana Abaya)
Fresh grated Nutmeg for garnish
Shake, with some vigor, the above ingredients together with ice. Strain into a small snifter glass, run the rim with a bit of lemon and sugar it.
This was better. This was good. Less boozy and the coffee came through more. The shaking helped to create this foaming action that cascaded just like a Guinness. Much better suited to a breakfast cocktail.
Garnish with freshly grated Nutmeg.
So that’s my Spanish Coffee inverted to become a Spanish Iced Coffee. Not too shabby.