Cold brew coffee has become a staple around our camp; I make roughly a gallon at a time of a cold brew concentrate, of late most often using a superbly roasted Mexican Chocolate from Addison Coffee Roasters, that will last in the fridge for seven or eight days pending how caffeine-starved my lovely wife might be.
It’s smooth as silk and to our palates presents all the rich and varied flavors great coffee has to offer without the sharper acidity and bitterness that traditional brewing techniques (due in part to which and how much of the coffee beans’ oils are extracted).
So when Chef Libby in Austin sent this recipe over a few weeks ago we put it on the short list and finally gave it a run a few days ago. Hot damn, was she ever right when she said this Coffee Rum Punch was something very different, and very good.
Another keeper from Libby’s kitchen in Austin.
1.5 tsp Demerara sugar
2-3 strips fresh orange peel
12 ounces anejo rum
4 ounces vermouth (Punt e Mes)
8 ounces cold brew coffee
4 ounces simple syrup
4 ounces fresh orange juiceGarnish: ground cinnamon, cinnamon sticks
Muddle the orange peel and sugar in a large pitcher; set aside for 60-90 minutes to fully extract the oils.
Add everything else but the cinnamon with 1 cup of ice, stir well, then strain into a punch bowl containing an ice block (make it a big one). Sprinkle with a bit of ground cinnamon.
Libby serves this ladled into teacups with a half of a cinnamon stick for garnish.
Enjoy.
