Recipe // Notch Coffee Cocktail


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.


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


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!


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. 


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?