We’re about more than just coffee here at Espresso Parts HQ! Not only are we huge fans of Imbibe magazine but we also sponsor cocktail events like TOTC and SACC. This is the first in a short series of posts in which we will explore the world of coffee cocktails and infused cocktails as well. One common thread throughout the series will be the use of a Yama Siphon to create the cocktails. Yama Glass has been making the highest quality siphons for years now and Espresso Parts is proud to be the exclusive distributor of Yama Coffee & Tea products.
The Autumn Warmer. (It’s a take on The Rooibos Cocktail made popular by The Aviary in Chicago.)
Bottom Beaker:
- 100 mL Gin
- 100 mL water
- tsp of simple syrup
Top Beaker:
- 1tsp of Roobios Tea
- 1 Orange peel & 1 Lemon peel
- Fresh Mint (1 sprig)
- Vanilla (1/4 sprig)
- Pinch of Cardamon
- 2 whole Peppercorns
- 1 whole Cinnamon stick – toast the stick, before using to stir the top beaker during infusion.
The Infusion Process: Place the top beaker containing your dry ingredients firmly into the bottom beaker. Start heating the bottom beaker with your alcohol or butane burner (or beam heater if you’re fancy). Once the water and alcohol have come to a full boil a vacuum will be created. The liquid in the bottom beaker will now travel up to the top vessel. Let this steep for one minute. Turn off the heat and give the upper beaker a vigorous mixing using the cinnamon stick. As the bottom cools the libation in the top beaker will make it’s way down through the cloth filter. Once it’s all settled back into the bottom beaker, serve hot… with a Yama tea cup of course!!
Warning – Be mindful of your open flame and alcohol.
