Recipe // Notch Coffee Cocktail

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Coffee & Whiskey??? Mmmmmm, YES PLEASE!!! Here is a yummy morning cocktail made with Notch cold brew coffee! This cocktail has 2 parts, First part is the vermouth infusion. 

For the vermouth infusion you'll need: 
- 1 500ml bottle Sweet Vermouth
- 2 cinnamon sticks 
- 10g whole allspice
- Zest of one orange

Add all the ingredients to the bottle of vermouth, shake and let sit over night refrigerated. Strain once finished.

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For the cocktail you'll need:

- 1 1/2 oz Rye Whiskey(we used Dark Horse)
- 1 oz Notch Cold Brew Coffee
- 1 oz Infused Vermouth
- 4-6 dashes Aromatic Bitters(we used Apothecary Bitters, but Angostura will do just fine too)

Garnish with Orange Peel

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Add all liquid ingredients to a mixing glass. Stir with ice for 20 seconds, and strain out into a rocks glass. Zest the top of the drink and rim of the glass with your orange garnish. Place on top and enjoy!

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Notch Coffee is one of our best bud's cold brew coffee company! We absolutely love their coffee and this cocktail recipe is killer. Check out what they are doing here- and be sure to follow them on instagram! (@notchcoffee)

Thanks for the recipe Devin Lilly! Perfect way to start the weekend. 

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Recipe // Homemade Simple Syrups

I really don't know why I hadn't thought of this before! Homemade simple syrups, so...simple ;) Last Summer I was all about making cocktails at home, I didn't venture too far, but I thought I had mastered the homemade mojito and margarita, but this flavoured simple syrup is going to up my game this Summer! 

Mint Simple Syrup:

- 1  1/2 cups of packed, chopped up fresh mint leaves
- 1 cup of sugar
- 1 cup of water

In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Let sit for about 20 minutes. Pour syrup through a fine sieve, (we used a french press!) pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks.

Ginger Simple Syrup:

- 1 large chunk of ginger
- 1 cup of sugar
- 1 cup of water

Peel the ginger, slice it into small pieces, we used about 1 big handful. Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container. Refrigerate up to 1 month.

Grapefruit Simple Syrup:

- 1 large grapefruit
- 1 cup of sugar

Squeeze the juice from 1 large grapefruit, or you may need to use more if they're smaller! You'll need 1 cup of juice. Add the juice and sugar to s small saucepan. Bring to a boil and then down and let it simmer for a few minutes. Pour syrup through a fine sieve into an airtight container. Store in the fridge for about 2 weeks. 

Yum! Now you're ready for a summer of cocktail making! I tried the mint in some homemade raspberry iced tea and it was sooo delicious, now to scheme up some cocktail recipes, any ideas?