In Seattle, we have many excuses to drink more coffee. After all, our city is known for it. Adding coffee to cocktails is not new - especially in Seattle - but, it’s outlasted any trend perhaps because of coffee’s versatility and, frankly, deliciousness.
This recipe, crafted by master bartender, Jessie Poole, is no exception. It is at once heavy and light and brings in a variety of flavors - cardamom being one of my favorite coffee pairings - to add depth. Cheers!
Orasella’s Cardamom Coffee Fizz
Serves 1
1.5oz cardamom espresso grappa*
.5oz Orasella cherry syrup (what’s left in the jar after you use your Orasella cherries)
.5oz simple syrup, purchased or made. To make, add 1c water to 1c sugar in a sauce pan over medium heat. Stir until sugar fully dissolves. Cool.)
8 oz carbonated mineral water such as Topo Chico or Perrier
1oz half and half
Combine grappa and syrups in a shaker filled with ice. Shake until chilled. Pour into a collins glass and top with mineral water and half and half.
Espresso Grappa
10 oz grappa
1/4 c coarsely ground coffee
5 cardamom pods, lightly pounded
Combine all ingredients in a sealed glass jar and shake well. Steep 24 hours and then pass through a strainer lined with a coffee filter before use.