Archive for coffee

The Viennese Hour

Posted in Booze News and Events, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , on March 29, 2012 by cocktailvultures

Have you ever wanted a special beverage at the conclusion of a lovely evening, a “little something” but not a steaming cup of coffee OR a heavy, cream-based dessert drink? We think we have it here: CV ORIGINAL RECIPE

The Viennese Hour

To an ice-filled shaker, add:

4 ounces freshly-brewed coffee (cool to room temperature)

1.5 ounces Amaretto liqueur (we favor Luxardo’s)

1/3 ounce Jagermeister

1 fresh egg white

Shake vigorously; you’ll be glad you did. Strain the richly-foamed results into a cocktail glass. Garnish with a sophisticated cookie or sweet.

And now a word about raw eggs:

Fresh, uncooked eggs have been a part of cocktail history since the days when these drinks functioned as medicine or fortifying meal substitutes to be taken in the morning, in order to get you through the day. They add silkiness and body to a well-balanced cocktail. In fact, you can make a drink very rich and creamy and non-dairy by using a nutritious, protein-providing egg. We use only fresh eggs from local providers who have happy chickens with names. But if you’re nervous about these things, pasteurized egg whites and even whole eggs are available at most large supermarket chains. Be undaunted in your quest for the perfect cocktail!

Vac-Pot Coffee The Best Cup of Coffee You’ll Ever Have!

Posted in Booze News and Events, Tools of the Trade with tags , , , , , , , , , on December 20, 2011 by cocktailvultures

The Vac-Pot Coffeemaker

Yama 3 Cup Vac-Pot

Hands down the best cup of coffee you will ever have, plus it is quite a beautiful piece of equipment and a wonderful show to watch in the brewing. This is not some newfangled gadget but an Olde Timey device that hails back to the middle 1800’s. I first found out about these over seven years ago quite by accident, having bought one at a flea market mistaking it for some fancy labware that would look nice on my bar….

After a whole bunch of happenstance research later, I found out its true purpose: making excellent coffee! I was even more excited to find a company making beautiful reproductions at a very reasonable price, thus taking the dread out of using a 150-year-old antique to make my morning coffee. The 3-cup countertop unit is perfect for making fancy coffee cocktails at tableside or right on the bar.

In the 1930’s-1950’s stovetop double-bubble style pots became all the rage but had a few drawbacks. Seen in a lot of Film Noir movies, the Vac-Pots became curious dinosaurs until now. They make a wonderful brew, completely extracting all the subtle flavors of a fine fresh ground bean. Because they use a fabric filter, much of the flavorful fats are left in the brew giving a rich smooth taste no drip pot can imbue.

Enjoy this video of a Vac Pot in action

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 19, 2011 by cocktailvultures

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.