Chase the Flavors

Next week I'll be in Long Beach, California for the United States Coffee Championships. Each competitor in the barista competition will prepare three drink rounds to be evaluated by the sensory judges: espresso, cappuccino and his or her signature beverage, which combines espresso and any myriad of ingredients except alcohol or controlled substances. Each drink round is wonderful in it's own right, but there's something really spectacular about experiencing a barista's signature beverage. The flavor combinations, techniques employed and drink builds are often as polished and beautiful as they are delicious and in sync with the coffee used.

It hasn't made it's way to the United States yet, but there's an international competition dedicated to coffee + alcohol called Coffee in Good Spirits. I look forward to it's arrival (fingers crossed).

I'll be decorating Chase the Flavors with coffee-infused recipes over the next few weeks. We'll start with something fun and simple today, a variation of the beloved Moscow Mule (lime juice, vodka and ginger beer).

Midnight Mule
Serves 1
1/2 ounce Meyer lemon juice
2 ounces vodka
6 ounces coffee stout

Combine Meyer lemon juice and vodka in a copper mug. Add ice and top with coffee stout. Garnish with a wedge of Meyer lemon.

Happy Valentine's Day, lovebirds.

-Mallory

There's a lot to love about Pisco, the grape-based Peruvian spirit well-known for it's role in the Pisco Sour. Pisco has a velvety body, clean finish and a mild fruitiness about it, beyond the juiciness of grapes and into sweet citrus and the softness of apple and pear. The flavors fluctuate between growing regions and makers, sometimes into nuttiness, herbs or even warming spices. Naturally, Pisco is a wonderful addition to cocktails and the Pisco Sour is no exception.

This Saturday happens to be Peru's National Pisco Sour Day, an annual celebration that takes place on the second Saturday of February, not unlike National Pisco Day on the fourth Sunday of every July.

Let's celebrate the occasion with three Pisco-based cocktails: a traditional version of the Pisco Sour along with a Pisco Daisy and a Pisco Smash.

Pisco Sour

Pisco Sour
Serves 1
3 ounces Pisco
1 ounce lime juice
1/2 ounce simple syrup
1 egg white
Angostura bitters

Vigorously shake Pisco, lime juice, simple syrup and the egg white in a cocktail shaker for one minute. Add ice and shake an additional 10 seconds. Strain into a chilled coupe and add a dash of Angostura bitters.

Pisco Daisy

Pisco Daisy
Serves 1
2 ounces Pisco
1/2 ounce rum
1/2 ounce cointreau or other orange liqueur
1/2 ounce tangerine juice
soda water

Shake ingredients with ice in a cocktail shaker and strain into a chilled martini glass. Top with soda water.

Pisco Smash

Pisco Smash
Serves 1
5-7 fresh mint leaves, plus a sprig for garnish
1/2 of a meyer lemon
3/4 ounce simple syrup
2 ounces Pisco

Muddle together mint leaves, meyer lemon and simples syrup in a cocktail shaker. Add Pisco and ice and shake. Strain into a rocks glass with fresh ice and garnish with a sprig of mint.

I hope you enjoy! -Mallory