With coldbrew fresh on your radar, you may be asking yourself how best to spike up an upcoming summer’s worth of chilled coffee beverages. Look no further for inspiration than the innovative bartenders and culinary artisans of the Pacific Northwest, always one step ahead of the game. Whether they’ve got coffee on tap or a few bottled options tucked in an ice chest behind the bar, below are the three of the most inspired yet manageable ones for you to take a stab at, or to seek out. Cheers!
Chocolate newcomer Treehouse recently developed an interesting take on Stumptown’s ever-popular coldbrew concentrate, heating it up with their artisan drinking chocolate and adding nearby House Spirits’ Coffee Liqueur to make a decadent three-way collaboration that’s so Portland.
The Choctail | Treehouse Chocolate Co., Portland
1.5 ounces Treehouse Original Drinking Chocolate
1.5 ounces House Spirits Coffee Liqueur
1.5 ounces Stumptown concentrate
Heat to sipping temperature and serve in a mug.
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An old recipe from divey-hip Montana in Seattle (proportions are my own take). Montana developed this cocktail to be served on tap but one-offs are just as easy.
Cold Brew Cocktail | Montana, Seattle
2.5 ounces cold brew (Montana has used both Analog and Stumptown for cocktails in the past)
1.5 ounces old port rum
1 squeeze fresh lemon
1 shake cinnamon
Mix first three ingredients, pour into a rocks glass and finish with cinnamon.
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For simplicity’s sake, you can’t do much better than the White Russian Anchor. (To switch things up, follow the Anchorhead guys’ lead: make it an iced, spiked horchata latte by subbing horchata concentrate for cream and sugar.)
The White Russian Anchor | Anchorhead, Duvall, WA
2 ounces vodka (I like Letterpress)
4 ounces Anchorhead coffee concentrate
2 ounces cream
Simple syrup to taste
Pour ingredients over ice and stir before serving.
