"The cocktail world seems to have some oddities, but never before did I think that classic cocktail was going to straight-up lie to me! The Coffee Cocktail, as I learned from Around the World in 80 Cocktails, by Chad Parkhill, was supposedly named based on its looks rather than its constituents or even its flavor. When, and I quote, “it has been properly concocted [it] looks like coffee” [pg. 27]. Either this is another ruse, or I am not the mixologist that I believe myself to be!
Now, I will say this. If you were to, hypothetically, get a mocha frappuccino with no chocolate syrup, a bit of whip cream and whole milk and let it sit out on the counter for a couple of hours, then I would then agree that this cocktail looks like coffee. Now, its a bit of a stretch, but with a dash of cinnamon (in proxy of the nutmeg), you could probably fool me at least one more time.
Regardless of the malarkey, this libation is a smooth and pleasant experience due mostly in part to the egg that helps smooths things out (literally). It reminds me a lot of another cocktail I made a while back that replaced the port wine with a Madeira. In the other case, nutmeg was also a key player accompanied by some unfertilized poultry unhatchlettes. I suppose something can be learned here in that nutmeg + egg + fortified wine fits some formula that we’re on the cusp of learning about. ",
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"Coffee Cocktail",
The cocktail world seems to have some oddities, but never before did I think that classic cocktail was going to straight-up lie to me! The Coffee Cocktail, as I learned from Around the World in 80 Cocktails, by Chad Parkhill, was supposedly named based on its looks rather than its constituents or even its flavor. When, and I quote, “it has been properly concocted [it] looks like coffee” [pg. 27]. Either this is another ruse, or I am not the mixologist that I believe myself to be!
Now, I will say this. If you were to, hypothetically, get a mocha frappuccino with no chocolate syrup, a bit of whip cream and whole milk and let it sit out on the counter for a couple of hours, then I would then agree that this cocktail looks like coffee. Now, its a bit of a stretch, but with a dash of cinnamon (in proxy of the nutmeg), you could probably fool me at least one more time.
Regardless of the malarkey, this libation is a smooth and pleasant experience due mostly in part to the egg that helps smooths things out (literally). It reminds me a lot of another cocktail I made a while back that replaced the port wine with a Madeira. In the other case, nutmeg was also a key player accompanied by some unfertilized poultry unhatchlettes. I suppose something can be learned here in that nutmeg + egg + fortified wine fits some formula that we’re on the cusp of learning about.
Ingredients:
- Egg
- Port Wine
Instructions:
Crack an egg in the glass and mix in the wine and the brandy. Give the shaker a dry shake, then add some ice and blend. Double-strain into a cocktail glass and grate some nutmeg over the top of the crema.
Easy to Make,Boozy,Flip,Shaken