Standard remedies for a hangover are generally limited to greasy food, a strong cup of coffee or more booze. Order those mozzarella sticks from bed, because we’ve got the other two covered. You can thank us later.
It’s time for Happy Hour, Gizmodo’s weekly booze column. A cocktail shaker full of innovation, science and alcohol.
At first blush, coffee cocktails might seem like a slapdash combination of two beloved beverages, an alcoholic frankenfood akin to the Burger King Mac N’ Cheetos. But as Pam Wiznitzer, creative director of Seamstress bar says, coffee and booze share a lot of compatible flavours from the get-go. There’s plenty of options if you want to improvise but below are three (relatively) easy cocktail recipes that will feed your caffeine addiction.
Cold Brew Negroni
- 30mL cold brew-infused Campari
- 30mL gin
- 30mL sweet vermouth
- Strong ground coffee
The negroni is a classic cocktail, and because the ingredients are all in identical proportions, it’s almost impossible to mess up.
First fill a mason jar or similar vessel halfway with coffee grounds and pour in the Campari. That can steep for as little as 10 minutes, or as long as overnight, depending on how much coffee flavour you’re aiming for. Strain the coffee out with a standard coffee filter, add equal amounts of gin and sweet vermouth, stir with ice and strain into an old fashion glass with more ice and a slice of orange.
Coffee and Campari are both fairly bitter so the resulting cocktail is totally recognisable as a negroni, but with some added complexity and, of course, caffeine.
- 1 can espresso (we used Starbucks Doubleshot, also try Illy)
- 1 mini Frangelico bottle
- 30mL rum
- 15mL orgeat, an almond syrup (you can order it online or make it yourself)
Toss about a third of that can of espresso (drink or pour out the rest), the rum and the orgeat into a shaker with ice. Shake it around and carefully pour the mixture back into the can the espresso came in — or use a funnel if you don’t trust your pouring abilities. Stick a straw into the can and then insert the mini Frangelico upside down into the mouth of the can, which should just fit if you give it a good shove. The unusual presentation on this drink will reward you with what tastes essentially like an alcoholic milkshake. Could you just pour all this stuff into a regular glass? Sure. But don’t. It’s boring.
- 235mL Patron blanco
- Lemon peels
- Orange bitters
- 20mL Lemon juice
- 90mL Simple syrup
- Cold brew ice cubes
We saved the most involved recipe for last. Deep breath folks, it’s going to be OK.
Ahead of time, make some strong coffee and, once it has cooled off, pour it into an ice tray and let it freeze overnight.
In a French press (presumably the next day), combine a handful of chopped cherries, some almonds and some lemon peel — all told the fruit-and-nut mixture should fill about a quarter of the vessel. Pour in the tequila and allow it to infuse for about 15 minutes. Give it all a stir and then add the simple syrup and 12 dashes of orange bitters. Depress the plunger on the French press and pour 80mL of the infused tequila into a glass that has a few coffee ice cubes and 20mL of lemon juice in it. Garnish with a cherry if you’re feeling fancy.
As the ice melts, the drink becomes more caffeinated, so sip slow. Yes there are a lot of steps to this cocktail, especially for something I’m claiming is ideal for someone to be making and drinking first thing in the morning. Whatever! It’s worth it. I’m drinking one right now, and you should too.
Have a great weekend and only make mistakes you think you can fix in three days or less.