Hey there! I’m Mallory from Chase the Flavors, a food-focused blog where I share seasonal recipes and handmade projects. I’m a reference librarian by day with a special interest in information access, event planning and non-dowdy cardigans. 😉
I’m also a lady of the specialty coffee industry, which is where I first met Maria and continue to meet other talented and remarkable women-in-coffee (cheers to you, ladies!). I help judge barista competitions and serve on the competitions committee for the Specialty Coffee Association of America. Barista competitions are delicious inspiring events that better the specialty coffee community. They also happen to encourage the excess of coffee-centric content on Chase the Flavors.
I’m thrilled to share a little bit of that love with you today in the form of a coffee tincture with two drink ideas. Tinctures are made with a botanical (in our case we’re using roasted coffee beans, but the sky’s the limit) and a high proof alcohol that acts as a solvent to concentrate the flavor. Tinctures differ from bitters in that they focus on one flavor, rather than a combination of flavors. As you can imagine, tinctures make for fun and delicious experiments in the kitchen.
The first drink, Cardamom Lemonade, is a great way to use tinctures outside of the cocktail realm. That said, you could spike it with vodka if you’re looking for a great group cocktail recipe for your next brunch, dinner gathering or book club. The second drink, The Lovely Lady, is a gin-based cocktail that uses coffee tincture to balance the sweetness of raspberry preserves and elderflower liquor and the acidity of the lemon. The silky texture is aided by an egg white (if you’re leery of drinking an egg white, look for pasteurized eggs, but the alcohol takes care of the bacteria). My favorite part about this drink is the deceptive pink color—this drink is far from frilly. You’ll love smelling the lavender garnish with each sip.
4 ounces rye whiskey, 100 proof or higher
2 tablespoons whole coffee beans, cracked using a mortar and pestle or pulsed a few times in a food processor
Combine ingredients in a clean glass jar or container and add a lid. Shake once daily. Infuse for at least one week, but ideally up to a month. Strain using a coffee filter. If you’re in a time pinch, you can substitute Angostura bitters in the following two drinks, but the coffee tinctures is really worth it.
Cardamom Lemonade & Coffee Tincture
1 cup sugar
1/4 cup cardamom pods, cracked
8 lemons juiced
fresh mint leaves
Combine sugar and 1 cup of water in a small saucepan over medium-high heat. Stir until sugar is dissolved. Add cracked cardamom pods and their contents and lightly boil for 5 minutes. Remove the saucepan from heat, place a lid on it and let the simple syrup continue to infuse for an additional 10 minutes. Strain out cardamom using a sieve and store the cardamom simple syrup in a glass jar until ready to use.
Combine cardamom simple syrup, lemon juice and 24 ounces of water in a pitcher. Stir well and refrigerate until ready to serve. Serve lemonade over ice and give each glass a few dashes of coffee tincture. Garnish with lemon slices and fresh mint leaves.
The Lovely Lady
1 ½ ounce Gin
¾ ounces Elderflower liquor
1 egg white
1 tablespoon raspberry preserves or jam
1 ounce lemon juice
6 dashes Coffee tincture
fresh lavender leaves, for garnish
Combine gin, elderflower liquor, egg white, raspberry preserves, lemon juice and coffee tincture in a cocktail shaker. Dry shake (sans any ice) the ingredients for a full minute to give the cocktail a great froth. Add ice and shake for 10 seconds, then strain into a cocktail glass. Garnish with fresh lavender leaves.
I’d love to see how you’re using coffee tinctures, tag your drink pictures with #coffeetinctures to share the with me.
Cheers to a great week!
Want to see more of Mallory’s mouthwatering food and cocktail recipes? Follow her over on Chase the Flavors!