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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.

 
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COLD BREW NEGRONI

Serves 1

  • 1 oz gin

  • 1 oz Campari

  • 1 1/2 oz Station Cold Brew Concentrate

  • 1 1/2 oz of vermouth

Simplicity itself, just fill a rocks glass with ice cubes, pour in all the ingredients, give a quick stir and add a twist of orange zest to garnish.

 

 

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

  • 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

 

 

Whiskey a-go-go

MIKE ROY, STATION COLD BREW

  • 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

  • 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

 

 

Cold Brew Killer

MIKE ROY, STATION COLD BREW

  • 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

 

 

Morning glory

MIKE ROY, STATION COLD BREW

  • 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

 

 

Round trip ticket to the moon

LISA MARIE TORONTO, ON

  • 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

 

 

Nino Brown

KANPAI SNACK BAR  TORONTO, ON

  • 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

 

 

Cafe Carbano

THE CARBON BAR

  • 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

 
 
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Pork n beans n joe

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CREATED BY: @mrmomsyyz

What you'll need:

  • ¼ cup shallots, chopped finely

  • 3 cloves garlic, minced or chopped finely

  • 4 slices thick cut peameal bacon, or pork loin, chopped into pieces

  • 1 tin (540ml) tin white kidney beans or haricot beans

  • ½ cup tomato sauce (pasatta)

  • ¼ cup molasses

  • 1 tablespoon tomato concentrate

  • 2 tablespoons muscovado sugar

  • 1 tablespoon mustard (I use maple mustard)

  • ½ cup Station Cold Brew concentrate

  • Salt and Pepper, to season


Instructions

  1. Preheat your oven to 350F/180C

  2. Lightly fry the garlic and shallots in a tablespoon oil in a skillet.

  3. Add the bacon pieces and continue to fry until browned. Remove from heat and
    leave to cool until needed

  4. Empty the contents of the beans tin (incl water) into a bowl and add the
    remaining ingredients

  5. Stir well to combine

  6. Add the bacon/shallots/garlic mixture, season with salt and pepper stir well again

  7. Transfer to complete bean mixture to a baking dish (mine is 9 ½” diameter x 1.5”
    deep) and place in preheated oven

  8. Bake for 50-60mins, stirring occasionally

  9. The liquid will reduce and the overall mixture thicken. Remove from heat, serve
    and enjoy! Try topping with cheese shreds, and serving alongside crusty loaf

 
 
 

 

Cowboy coffee stew

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Makes 4-6 servings

Made by Genevieve Kang

What you need:

  • 1.5 lb grass-fed stewing beef

  • 1 tbsp. arrowroot starch

  • sea salt + black pepper

  • 2 tbsp. coconut oil or ghee

  • 1 Vidalia onion, chopped

  • 4 large carrots, chopped

  • 2 large celery stalks, chopped

  • 2 cloves garlic, minced

  • 1 c. Station Cold Brew coffee concentrate

  • 2 c. beef broth

  • 1 tbsp. dried oregano

  • 2 dry bay leaves

  • 1 large sweet potato, cut into 1-inch pieces

  • 4 small Yukon gold potatoes, cut into 1-inch pieces

  • 1 tbsp. organic cornstarch (optional)


Instructions:

  1. Cut the beef into pieces and dry them using a paper towel. Place pieces of beef in a large resealable plastic bag. Add arrowroot startch to the bag and a generous pinch of sea salt + freshly ground black pepper. Seal the bag and shake it until the beef is evenly coated with the starch. 

  2. In a large soup pot, heat the coconut oil on medium-high heat. Once hot, add the pieces of beef and sear to seal in the juices. Cook beef until browned on all sides. About 8 minutes. Transfer to a plate.

  3. Reduce heat to medium. Add the onions, carrots, celery and garlic to the pot. Cook, stirring frequently to scrape the brown bits from the bottom of the pot and until the onions start to soften. About 5 minutes.

  4. Stir in the beef, coffee, broth, oregano and bay leaves. Bring to a boil then simmer on low, covered for about 1.5 hours.

  5. Add the potatoes and continue to simmer for another 30 minutes or until the potatoes are fork tender.

  6. If you find that there is still quite a bit of liquid left in the pot, mix 1 tbsp organic cornstarch with 2 tbsp water until starch is dissolved. Add to the pot and stir well to help thicken the broth and make more of a sauce.

 

 

COFFEE MARINATED BISON SHORT RIBS

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The Marinade

  • 4 cups water

  • 3 cups chilled strong brewed coffee

  • 1/2 cup coarse kosher salt

  • 3 tablespoons plus 2 teaspoons (packed) dark brown sugar

  • 1/4 cup pure maple syrup

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons plus 1 teaspoon Worcestershire sauce

  • 2 cups ice cubes

  • 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate


Short Ribs

  • 1/4 cup chopped bacon (about 1 1/2 ounces)

  • 2 cups chopped onions

  • 1/2 cup chopped shallots

  • 6 garlic cloves, chopped

  • 1 small jalapeño chile, seeded, chopped

  • 1 cup strong brewed coffee

  • 1 cup low-salt chicken broth

  • 1/4 cup chili sauce (such as Heinz) or ketchup

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon soy sauce


Instructions:

1. Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill. 

2. Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown.

Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch.

Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.

Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes.

3. Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs

 

 

Bad Ass Coffee BLT

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Makes 8 pieces of bacon

(or enough for 4 sandwiches)

For the Bacon:

  • 8 slices uncooked bacon

  • 1/4 teaspoon chili powder

  • 2 tablespoons packed brown sugar

  • 2 tablespoons molasses

  • 4 tablespoon concentrate

For the Sandwich:

  • Fresh lettuce

  • Crusty, toasted bread

  • Heirloom tomatoes

  • Mayonnaise


Instructions: 

Lay cascading bacon slices atop one another so that the fat is on top.  Place bacon on top of a piece of plastic wrap or brown butcher paper.

In a small bowl, stir together the concentrate, chili powder, brown sugar, molasses, and water.  Spread the mixture on top of the bacon slices, pressing with the back of a spoon. Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge. You may want to put the mixture in a large sealable back to prevent any leaking.   Let sit for 2 hours of overnight.

When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and pay separate bacon slices on the paper in a single layer. 

Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness.  Remove from the oven, allow to drain on a piece of paper towel and assemble the sandwich.

Spread mayonnaise on both sides of bread, lay tomato, spinach and bacon on top of each other and serve immediately.


 
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SMooth moves

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Made with @ViraOneHealth Chocolate Chaga Smoothie Mix 👊

What you'll need:

  • 1-2 scoops of @viraonehealth Chocolate Chaga Smoothie Mix

  • Frozen banana 

  • 4 frozen cubes on Station Cold Brew Concentrate 

  • 1 cup of coconut milk (any dairy or dairy free product)

  • Garnish with coffee beans and sliced bananas


Instructions

  1. Add all ingredients into a blender

  2. Pour into cup of choice

  3. Garnish with sliced bananas and coffee beans

  4. Enjoy! 

Make sure to check our @viraonehealth

 
 
 

 

Rise and shine smoothie

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Makes 4-6 servings

Made by Genevieve Kang

What you need:

  • 1/2 cup Station Cold Brew Concentrate

  • 1 small banana preferrably frozen

  • 1 cup low-fat yogurt plain

  • 1/4 tsp cinnamon

  • 1/2 tbsp unsweetened cocoa powder

  • 1 handful strawberries or any berries


Instructions:

  1. 1/2 cup Station Cold Brew Concentrate

  2. 1 small banana preferrably frozen

  3. 1 cup low-fat yogurt plain

  4. 1/4 tsp cinnamon

  5. 1/2 tbsp unsweetened cocoa powder

  6. 1 handful strawberries or any berries

 

 

Station brewnies

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BY @MRMOMSYYZ #THEBEARDEDBAKER

WHAT YOU NEED

Brewnies

  • ¾ cup (1½ sticks) unsalted butter, cubed

  • 6 ½ oz dark chocolate, broken into pieces

  • 1/3 cup Station Cold Brew Concentrate

  • 3 eggs

  • 1 ½ cups packed, golden yellow sugar

  • 2/3 cups all purpose flour

  • ½ cup 100% unsweetened cocoa powder

  • 1 teaspoon salt

  • 1 cup dark chocolate chips

  • ½ cup pecan pieces

GANACHE

  • 2 oz semi-sweetened chocolate, broken into pieces

  • ¼ cup heavy cream

BACON SHARDS

  • 2 oz semi-sweetened chocolate, broken into pieces

  • ¼ cup heavy cream


EQUIPMENT NOTE

12”x9”x1”deep baking pan, lined with baking parchment and greased


INSTRUCTIONS

  1. Preheat your oven to 350F/180C and melt the butter and chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Once melted, remove from the heat and allow to cool. When cool add the cold brew concentrate and stir

  2. In a stand mixer, beat the eggs and sugar until the mixture is thickened and increased in volume. While in a separate bowl, combine the flour, cocoa powder and salt

  3. Fold the cooled chocolate mixture into the egg mixture and sift in the dry ingredients, and fold together and fold in the chocolate chips and pecan pieces

  4. Pour your mixture into your baking pan and level the surface and place in the oven and bake for 20-25 minutes. When done remove from oven and leave to cool completely in the pan before removing or cutting into squares

BACON SHARDS

  1. In a bowl add the cold brew concentrate, mix with the bacon pieces, and leave to soak. Then, add the fine pecan pieces to a bowl with the sugar and mix.

  2. Remove the bacon pieces from the cold brew concentrate and dredge in the pecan/sugar mixture. Press so the mixture sticks and place on a foil lined baking tray and place until the broiler grill under they start to crisp and bubble. Remove and cool

GANACHE

Gently heat the heavy cream in a saucepan over a low heat. Add in the chocolate and stir until smooth and glossy. Leave to cool and thicken

TO FINISH

Smear the top of each brewnie with some ganache and a bacon piece

 

 

Kick Starter Overnight Oats

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CREATED BY: @mrmomsyy

What you need

  • ¼ cup Quick Oats

  • ½ cup Jumbo Oats

    ½ cup unsweetened almond milk

  • ¼ cup Station Cold Brew concentrate

  • 1 tablespoon maple syrup

  • 1 teaspoon good quality vanilla extract

  • Berries, to taste

  • Nut and seed mix, to taste

  • 1 medium Kilner jar or Mason jar


Instructions: 

  1. Place the quick oats and jumbo oats in a Kilner jar or Mason jar and stir to mix

  2. Add in the almond milk, cold brew concentrate, maple syrup and vanilla extract. Stir well until all ingredients are well mixed

  3. Close the jar and place in the refrigerator overnight or for 7 hours minimum

  4. When ready to serve, remove from the refrigerator and stir. Add the berries, nuts and seeds to top

  5. Serve and enjoy a tasty kickstart to your morning routine!



 

mocha Smoothie power Bowl

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(Makes 2 bowls)

WHAT YOU NEED

  • 1 - 1/2 frozen banana

  • 1 cup of chocolate almond milk

  • 2 TBSP Station Concentrate

  • 5-6 ice cubes


INSTRUCTIONS

Take all ingredients and put into blender. Blend on 'pulse' until smooth.  Add more ice or chocolate almond milk to find the consistency you like.

Move into 2 bowls.  Dress with fruit or seeds. We decided to go with coconut flakes, cocoa nibs, chia seeds and flax seeds. 

 

 

POOLSIDE PANCAKES

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Makes 10 pancakes.

WHAT YOU NEED

  • 1 1/2 cups of flour

  • 3 TBSP organic coconut sugar

  • 1 1/2 TSP baking powder

  • 1/4 TSP baking soda

  • 1 large Egg

  • 1 cup of whole milk

  • 2 TBSP of Station Concentrate


INSTRUCTIONS

Mix all ingredients together. Add butter to a large nonstick skillet or griddle over medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Dress with fruit, maple syrup and powdered sugar.

 

 

JACKED UP SAMMY

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WHAT YOU NEED

  • 5 TBSP Station Concentrate

  • 1 tub of Vanilla Bean Ice Cream

  • Sweets From the Earth Cookie Dough (we may have added some extra chocolate chunks)


INSTRUCTIONS

Take your ice cream out of the freezer until it becomes soft.  Empty into separate bowl and mix the concentrate into the ice cream. Put the mixture back in the freezer for 20 minutes.

Follow directions on cookie dough package for baking (a little bit under-baked is even better). Allow cookies to cool fully. Take ice cream + concentrate mixture out of fridge and scoop on top of one cookie, spreading to the corners. Top with another cookie, wrap in foil, and leave in the freezer for at least an hour. 

Next time you want a sweet, caffeine treat.. just reach in your freezer!

 
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