The Second Annual Coffee Cocktail Mash Up Recap
Congratulations to Sam Penix and John deBary who won the Second Annual Coffee Cocktail Mash Up with a delicious coffee punch (see recipe below). The event was a huge success and together we raised $1790 for the panelist of Coffee: The Missing Ingredient. A huge thanks to all our participants, judges, volunteers and guests.
Just in case you missed it, here are a few thoughts from our judges and MC (also the moderator of Coffee: This Missing Ingredient).
“The thing that always makes me so happy to be working in this community of people is all the great folks you meet —I was blown away by the good will and excitement and enthusiasm that everyone brought — from the teams to the guests. It was just really, really fun and heartening.
The competitors totally blew me away — The level of thought and creativity, expertise and new ideas was just phenomenal. And I loved how in each drink the coffee used expressed itself in a totally different way — immediately on the palate, or on the finish, or mid-palate, and the way each one would morph with or stand out from the spirit and other ingredients used” - Amy Zavatto of Imbibe Magazine
“I’ve never been served such tasty coffee cocktails in all my years of drinking. Sam said it best when he described coffee as being “bitchy” and unwilling to play well with others. This is absolutely true, and why coffee cocktails usually fail. The collaboration between bartenders and baristas displayed last night is probably the best I’ve ever seen - they were all delicious. That said, my favorite drink of the evening was the one from Alex Bernson and Brad Farran, who created a silky smooth coffee dessert with Ron Zacapa. I loved the flavor, mouthfeel, and presentation, and would absolutely order one in a bar.” - Mike White of ShotZombies.com
“My thoughts are that bartenders really need to learn about cold brew as if they set it up overnight it’s all ready to go for service the next day without a lot of time or prep. It really elevates GOOD coffee in a cocktail and I also think the flavors. will come out more as well. In the array of drinks sampled yesterday it seems coffee cocktails can be used for aperitif, punches and the typical dessert style cream based drinks.” - Shawn Kelly of Pernod Ricard
“It was a great opportunity to meet a lot of the movers and shakers in the coffee industry. Working as a cocktail and spirits writer, I love our sense of community in the bar world, and it’s great to know that the coffee industry has that same tight community as well. The competitors at this event really went all out in terms of creativity - from glasses made of ice to Tiki-themed hilarity. Every drink I had was a great example of balance, although for me, the most delicious was The Troublemaker, from Danny Gil and Mike Jones. It was light and refreshing, while still harboring that rich essence of coffee.” - Jenny Adams of Mixing New Orleans
“What amazed me most was the diversity of the drink formats, and way each contestant showcased the individual character of the coffees. Although there was truly not a clunker in the bunch, the drink you had the most trouble prying out of my overcaffeinated mitts was the Rwanda Colada by Jane Danger and Park Brannen. Of all the drinks, it felt the most like a cocktail that included coffee as a key ingredient (not a cocktail intended just to showcase the fact that it included coffee). It was refreshing, hit the right notes in terms of flavor and texture, and the presentation (served inside a hollowed-out young coconut garnished to the nines) was playful.” Kara Newman of Wine Enthusiast.
Teresa Von Fuchs (Dallis Bros. Coffee) & Meaghan Doorman (Raines Law Room)
Coffee: Dominican Republic, Finca Rufino from Dallis Bros. Coffee
Brew Method: Full immersion and then filtered through a cloth filter
3oz Finca Rufino
.5 oz Del Maguey Minero Mezcal
.5 oz Cynar
1 oz Lustau Solera Reserve Cream Sherry
Mike Jones (Third Rail Coffee) & Danny Gil (Weather Up)
Coffee: Ethiopia, Duromina from Stumptown
Brew Method: 80% Aeropress / 20% Cold Brew
1oz Cocchi Di Torino
8 Mint Leaves
½ Lemon Wedge
Muddle and garnish with grated cinnamon and nutmeg.
Alex Bernson (Joe) & Brad Farran (Clover Club)
Coffee: Guatemala, El Injerto from Stumptown (incorporating two microlots from the farm).
Brew Method: La Cima coldbrew and El Tanque as Japanese style made in to coffee ice cubes.
.25 sugar cane,
1.5 banana cream float
Sam Penix (Everyman Espresso) & John deBary (PDT)
Oro and His Princess
Coffee: Honduras, Finca El Puente Espresso from Counter Culture Coffee
Brew Method: Espresso
10 oz Finca El Puente
8 oz Elijah Craig 12 Year Bourbon
8 oz Banks 5 Island Rum
8 oz Passion Fruit Purée
8 oz Grade B Maple Syrup
3 oz Lemon Juice
Combine in a large bowl with pebble ice and stir. Pour over 4 flaming
shots of Wray and Nephew Overproof Rum. Served in tiki mugs. Garnish with fresh mint, sage sprigs and a tiki fan.
Park Brannen (Handsome Coffee Roasters) & Jane Danger (Jane’s Sweet Buns)
Coffee: Rwanda, Dukunde Kawa from Handsome Coffee Roasters
Brew Method: Kalita Wave as Japanese style iced coffee
1oz. Dukunde Kawa
1.25 Neisson Special Reserve Rhum
1.5 Coconut Purée
.50 Cane Syrup
.50 Amere Sauvage
3 dashes Bittermans Mole Bitters
Whip shake pellet ice, strain, serve topped with more crushed ice. Serve in hollowed out coconut.
This was great! Can’t wait for next year.