It is a known fact that caffeine helps give you a kick and wake you up. Little surprise then, that the right amount of espresso when mixed with alcohol can really lift up a person’s mood. So while four or five drinks could make you a little tipsy, a dash of espresso in those drinks will fight the sleepiness and keep you up and about!
While it is an award-winning combination, liqueur and coffee, the bartender must be careful while preparing the drinks. If not mixed in right proportions, the concoction could be very strong. Since coffee is bitter, the liqueur needs to be mild — there has to be a balance in the potency and taste.
It works well to infuse liqueurs with a base of banana, chocolate or peppermint with a coffee cocktail. About the quantity, it’s ideal to have a ratio of 20-30 per cent coffee with 70-80 per cent alcohol.
100 per cent Arabica coffee goes really well with a cocktail since it’s the mildest form of coffee. This way you don’t have to add too many sweeteners. If the coffee you opt for is bitter, that would mean adding a lot more sweeteners. So if you don’t want too much sugar in your drink, I’d strongly recommend a strong dash of Arabica.
One of the most expensive coffee-cocktails in the world is Kopi Luwak. Naturally because it is infused with the most expensive coffee in the world. The main factor for its price is the uncommon method of producing it.
Kopi Luwak comes from the coffee beans digested by a certain Indonesian feline called palm civet or civet cat. Hence, it has also come to be called the cat poop coffee or civet cat coffee. The short supply of this unique produce in contrast to its high demand, further escalating its price.
Some of the popular combinations (that we also serve) are Whisky Latte, Rum Cappuccino and Smoked Espresso, which is made from a single malt whisky. Then of course there’s the famous espresso martini.
It’s very important to note that a coffee cocktail or any cocktail is only as good as its ingredients. So make sure that coffee is fresh and so are the other things that are part of the potion.
— The writer is the CEO, Doppio Coffee Bar
