The Loca Mocha employs Hella Aromatic Bitters, which bears a passing resemblance to the familiar spice notes of Angostura. The drinks were created by cocktail and spirits guru Tobin Ludwig, who’s also co-founder of Hella Bitters, which are showcased in some of the drinks. The Loca Mocha, meanwhile, showcases cold-brew coffee, a natural pairing for a chilled cocktail. For the Three Hour Kyoto Negroni, single origin Kenyan coffee, along with gin, Campari and sweet vermouth, are all brewed through a Yama Cold Brew Drip Tower-a dramatic performance, which, as the name suggests, takes about three hours to complete-while a Chemex holds chili pepper-infused vodka that’s dripped through a coffee filter for an incendiary Bloody Mary. While the coffee and cocktail cultures have been converging for some time, Kobrick is like a theme park at the intersection of booze and beans. This creamy, comforting sipper-essentially a spiced, spiked chocolate milk for grown-ups-is found at New York City’s Kobrick Coffee Co., the first brick and mortar venture from the 96-year-old coffee roaster.
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