Booze cupboard
creations

If you know Caravan bar manager Josh McIntyre you’ll know he’s serious about his cocktails. Luckily for us, he's pulled together a step by step guide to crafting two of his seasonal favourites, using single origin Caravan coffee. Read on and drink with caution.

Xmas Irish Bru

An Irish coffee on a cold winters afternoon is a lovely thing, one of the treats of winter that we all look forward to as the evenings start to draw in. Our ‘Xmas Bru’ with bold flavours of dark chocolate, rich caramel and spicy nutmeg make this our ideal Irish coffee.


RECIPE

125ml Xmas Bru hand brew filter (Chemex, aeropress V60)
20ml blended Irish whiskey
10ml Black rum
2 tea spoons raw honey (Use agave nectar to make it vegan friendly)
30ml whipped cream to top


METHOD

Using your chosen method, hand brew your filter coffee and measure out 125ml using a measuring jug. To this, add raw honey or agave nectar stir to combine and set aside briefly.

Warm a mug or heatproof glass with hot water (discard) and add to this the whisky and rum before carefully filling with your sweetened filter coffee.

Lightly whip heavy whipping cream for a few moments until it begins to thicken before carefully spooning on top of the aromatic alcoholic coffee blend. (For added flavour, add a ¼ teaspoon of vanilla extract to the cream before whipping)

Serve with high quality dark chocolate and enjoy.




Xmas Old Fashioned

Christmas and parties go hand in hand and nothing pleases a crowd more than a well-made cocktail, the Old Fashioned is always the pick of the bunch! Our coffee Old Fashioned is a hit at Caravan and we want to share with you.


RECIPE

60ml coffee infused bourbon
10ml Spiced winter syrup
2 dash Angostura bitters
Clementine wheel for garnish


METHOD

Chill a rocks glass with some ice cubes, stirring with a teaspoon and discard any water from the bottom of the glass before adding in spiced syrup and half of the bourbon.

Stir for 3-5 seconds and top up glass with ice cubes before adding 2 dashes of bitters and remaining bourbon.

Stir for 10 seconds or until a frost begins to form on the outside of the glass.

Slice a thin wheel of clementine and slide down the inside of the glass, the light, juicy acidity will cut through the richness of the spices in the syrup.


FOR THE SPICED SYRUP

In a pan, combine 100g unrefined sugar , 3 whole cloves, 1 star anise, 2 slices orange peel, ¼ teaspoon vanilla extract and a pinch of nutmeg. Stir to combine and add 150 water.

Place pan on a high heat and stir continuously until sugar dissolves into water and spices become aromatic.

Remove from heat and allow to cool to room temperature before removing and discarding spices.

Ready to use.



INFUSING THE BOURBON (4 SERVES)

Pour 250ml bourbon into a clean Tupperware container and add 50g Xmas Bru whole beans and stir briefly to evenly coat all of the beans.

Seal container and set aside at room temperature for 24-48 hours, shaking briefly every 12 or so hours.

Strain off liquid from beans and reserve (discard coffee beans).

Bottle and set aside for later use.




By Josh McIntyre