The Garden Tipple: Iced Amalfi Americano

Iced Amalfi Americano

We’re preparing for deprivation, Boozers. Apparently there’s a coffee shortage looming, courtesy of drought and disease, so we feel the need to stock up while we can. With the temperatures rising, we began to crave Thai Iced Coffee, but a charming little Cinnamon Basil plant jauntily growing in the windowbox made us consider a more Mediterranean twist — logically bringing us to our friends at Don Ciccio & Figli and their tasty little Italian liqueur known as Concerto, brimming with the flavors of the Amalfi coast.

This summer, as we explore cocktails from the garden, we’re bringing you a Garden Tipple each week, with today’s offering, the Iced Amalfi Americano, featuring one of our favorite tricks: the cocktail cube. A few weeks back, we picked up a Cinnamon Basil plant from the local home improvement store for a couple of bucks, and we’re obsessed with its spicy cinnamon flavor, which adds a zingy essence when chopped up and added to an ice cube. As the cube melts into your drink, the flavors subtly shift and deepen — the easiest way to add new layers to what could be an otherwise ordinary drink. Try it with fresh mint for a mojito, thyme for a gin-and-lemonade, and even garlic chives for an amped-up Bloody Mary.

Iced Amalfi Americano

A confection made from barley and espresso, Concerto is just about perfection when used in a coffee-based cocktail, but another coffee-based liqueur will do just as well, such as a traditional Kahlua or Patron XO Cafe.

3 ounces cold-brewed coffee with a pinch of dried cardamom

1.5 ounces espresso-based liqueur

2 ounces coconut milk half-n-half (we like So Delicious; you can use regular half-n-half)

1 ounce unaged whiskey (this is optional, but we strongly suggest it; we used Catoctin Creek Mosby’s Spirit)

4 cinnamon basil ice cubes

We like to make sure that every element of this cocktail is well-chilled, so it’s nice to put together some of the elements in advance and put them back in the refrigerator to chill for an hour or so before serving — or mix up enough for four or five drinks and leave it in the refrigerator for up to a week, ready to drink when you are.

First, make the cubes. You’ll need several clean cinnamon basil leaves (other varieties of basil work well also, such as Thai basil), cut into a fine chiffonade. Put the basil leaves and about half a cup of water into a blender and blend on high until the leaves are pulverized and the water is green. Pour into an ice cube tray and freeze until solid.

Next, mix together the coffee and espresso liqueur and put in the refrigerator to chill, then mix together the half-n-half and the unaged whiskey and put that into the refrigerator to chill.

To assemble the drink: Pour the chilled half-n-half mixture into the bottom of a tall glass. Add several of the basil cubes and then pour the coffee mixture into the glass. Enjoy.

 

Advertisements

The URI to TrackBack this entry is: https://goodbooze.wordpress.com/2014/05/30/the-garden-tipple-iced-amalfi-americano/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: