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The Freestyle

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The Freestyle Cocktail Photo
 

The Freestyle

Drink Type: Cocktail

Ingredients

1 1/2 oz. Schramm Vodka (more Schramm Vodka drinks)
4 oz. Coffee **See recipe below (more Coffee drinks)

Instructions

Shake coffee and vodka together, strain over ice in a tall pilsner glass. Top with straw and Salted Coffee Brittle **See below.

Mixologist's Note: This one is meant as the "good morning" cocktail. It has all of the things that we humans should have first thing (well, the vodka too). Electrolytes in the coconut water, protein in the cream, caffeine in the coffee, vitamin c in the lemongrass.

Condensed Milk
  • 2 litres local organic fresh 10% cream
  • 2 cups fresh coconut water
  • 1 cup raw turbinado sugar
  • 1 branch lemongrass, bruised with back of knife, cut down the centre.

All of the above should be in a pot, reducing down for roughly 2 hours on medium heat, but be careful not to caramelize the sugar - constant stirring is a must. Remove from heat once the mixture reduces by half, let cool, place in refrigerator. Shelf life of 14 days.

Double Strength Coffee

  • 2 branches Lemongrass
  • 2 small pieces untreated American Oak
  • 1 cup ground JJ Bean coffee beans (local, and sustainable coffee supply in Vancouver, but you can use anything)
  • 2 litres purified water

In an insert, place wood and lemongrass on the bottom. In a fine mesh chinois on top, place the coffee beans. Cover securely with tin foil, place insert on BBQ or grill. Let smoke for at least 30 minutes. Grind coffee beans, and make a double batch of coffee in conventional drip coffeemaker using the measurements above. Combine the condensed milk and double strength coffee, whisk until well combined. Place in refrigerator. Shelf life of 7-10 days.

Salted Coffee Brittle
  • 3 cups white sugar
  • 1 tsp kosher salt
  • 1/4 cup JJ Bean Coffee Beans (whole)

Over medium heat, without over stirrring, melt sugar and salt. Once it reaches the "hard crack" stage (300), remove from heat, add coffee beans, swirl the pot around to coat each bean. Pour on to silpat non-stick pad (on baking sheet), and gently tip the tray around to move the sugar - DO NOT use utensils - finish with a slight sprinkling of salt. Let cool and dry out at room temperature for about 45 minutes, then break!

Credit

Lauren Mote

 
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