Cold Brew Coffee Cocktails

Coffee Cocktails are maturing and Cold Brew is the most exciting thing to happen to the craft cocktail scene in a long time. No longer is the Espresso Martini the go to coffee cocktail and Cold Brew is the reason. Since the 1890's when the Cafe Brulot came out of New Orleans, there have been very few innovations in Coffee Cocktails. Reduced labour, no melting ice and most importantly an amazing flavour with no bitterness.

 

The Golden Beretta

The Only on King   London, ON

 

 

 

 

 

 

 

 

Build over ice (Rocks glass):

  • 1 oz Spicebox Whisky
  • 1 oz B&B Benedictine
  • 3/4 oz Station Brew Concentrate
  • Dash Fee Brothers Aztec Chocolate Bitters

Stir well. Top with Honey Foam and garnish with a piece of honey comb.

Honey Foam (Whisk together)

  • 4 Egg whites
  • 4.5 oz Honey
  • 2 oz Lemon juice
  • 5 oz Water

Transfer to a Whip Cream canister and charge twice. Shake well.


The Modern Irish

Mike Roy, Station Cold Brew

 

 

Whiskey a-go-go

Mike Roy, Station Cold Brew

 

 
  • 1 oz. Jameson's Irish Whisky
  • 1 oz. Simple Syrup or Agave
  • 2 oz. Station Cold Brew Concentrate
  • Shake with ice for 10-15 seconds
  • Double strain in Collins Glass
  • Garnish with Shaved Nutmeg

  • 1 oz. Canadian Rye
  • 1 oz. Amaro Montenegro
  • 1 oz. Station Cold Brew Concentrate
  • 2 dashes Angostura Bitters
  • Absinthe rinse on glass
  • Stir over ice for 15 seconds
  • Strain into rocks glass with large cube
  • Garnish with flamed orange peel

Cold Brewtini

Mike Roy, Station Cold Brew

 

 

Cold Brew Killer

Mike Roy, Station Cold Brew

 

 

 

Morning Glory

Mike Roy, Station Cold Brew

 

 

 

Round trip ticket to the moon

Lisa Marie Toronto, ON

 

 

Nino Brown

Kanpai Snack Bar Toronto, ON

 

    Cafe Carbano

    The Carbon Bar Toronto, ON

      • 2 oz. Premium Vodka
      • 2 oz. Station Cold Brew Concentrate
      • 1/2 oz. Kahlua Liqueur
      • Shake with ice for 10-15 seconds
      • Strain into large martini glass
      • Garnish with shaved cacao or cinnamon sticks

      • 2 oz. Canadian Rye or Bourbon
      • 1 oz. Sweet Vermouth
      • 1 oz. Station Cold Brew Concentrate
      • 2 dashes Peychauds bitters
      • 2 dashes Angostura bitters
      • Stir over ice for 15-20 seconds
      • Strain into rocks glass over large cube
      • Garnish with skewer of cognac soaked cherries

      • 1.5 oz. Canadian Rye
      • 1/2 oz. Grand Marnier
      • 1/2 oz. Cherry Heering
      • 1 oz. Station Cold Brew Coffee Concentrate
      • 2 dashes Xocalatl Mole Bitters
      • 1 egg or 1 oz. 10% cream and shake for a "flip"
      • Stir over ice for 15-20 seconds
      • Strain into coupe glass
      • Garnish with Lemon Zest

      • 2 oz. Bulleit Bourbon
      • 1/2 oz. Amaro Montenegro
      • 1 oz. Station Cold Brew Concentrate
      • 2 dashes Angostura bitters
      • 2 dashes simple syrup
      • Stir over ice for 15-20 seconds
      • Strain into rocks glass over large cube

      • Muddle fresh lime wedges with ginger
      • Add ice to mixing glass
      • 1.5 oz. Cachaca
      • 1/2 oz. Patron XO Cafe
      • 2 oz. Station Cold Brew Coffee Concentrate
      • Shake and strain into rocks glass over ice

      • 2 oz. Havana Club 7 year
      • 1 oz. Kings ginger liqueur
      • 1 oz. Station Cold Brew Concentrate
      • 2 dashes Cuban cigar bitters
      • Stir over ice for 15-20 seconds
      • Strain into rocks glass over large cube