Cocktails & Concoctions
Build into highball glass in order listed:
1/2 oz Spiced Cold Brew Syrup*
1 oz Misceo Coffee Liqueur
Fill with ice.
Top with Cold Brew.
Stir.
Garnish with a Seasonal Citrus and Ginger Candy.
*Spiced Cold Brew Syrup:
Simmer 1 cup of cold brew extract with the peel of 1 orange, 1 vanilla bean, 1 star anise and 1 cinnamon stick, combine with 1 cup brown sugar until dissolved. Let simmer for 5 minutes, remove from heat and cover. Let macerate for 10 minutes and strain. Label and date and keep refrigerated.
Combine into shaker in order listed:
1 shot Espresso
1 drop Black Walnut Bitters
1 oz Misceo Coffee Liqueur
1/2 oz Spiced Cold Brew Syrup*
1 1/2 oz Aged Rum
Add ice and shake well. Strain into chilled cocktail coupe. Garnish with star anise and coffee beans.
*Spiced Cold Brew Syrup:
Simmer 1 cup of cold brew extract with the peel of 1 orange, 1 vanilla bean, 1 star anise and 1 cinnamon stick, combine with 1 cup brown sugar until dissolved. Let simmer for 5 minutes, remove from heat and cover, let macerate for 10 minutes and strain. Label and date and keep refrigerated.
Mexican Espresso Martini:
2 oz vodka
0.5 oz Misceo Coffee Liqueur
1 oz fresh espresso
0.25 oz Ancho Reyes
0.5 oz simple syrup
2 dashes chocolate bitters
Add everything to a tin with ice and shake until well chilled. Double strain into a coupe. Garnish with coffee beans and serve with a piece of chocolate.
Recipe by: @in_time_for_cocktails
Build into shaker in order listed:
1 Drop Mole Bitters
0.75 oz Fresh Lime Juice
1 oz Misceo Coffee Liqueur
0.25 oz Mezcal
0.25 oz Orange Liqueur
1.5 oz Reposado Tequila
Add ice and shake well. Strain into a Spiced Salted* rim cocktail glass (rub rim with citrus wedge and dip in salt), garnish with orange peel.
*Spiced Salt:
Combine into a dry container:
1 cup Kosher Salt
1 tbsp Cinnamon
1 tbsp Ground Nutmeg
1 tbsp Ground Morita Chili
1/4 cup Sugar
Mix evenly and keep covered and in a dry and cool place.
White Russian Rice Krispies:
@ajewsbouche decided to have some fun with Misceo Coffee Liqueur. Alcoholic snacks are the new fun thing to eat this summer!!
There's nothing new here in terms of the components; Rice Krispies and coffee liqueur-and-cream are each familiar and comforting. In using a creative technique to synthesize two established and previously distinct food ideas, we now have something that's somehow both novel and familiar. Hat tip to Eben Freeman for the original idea.
CLICK HERE to get this delicious and fun recipe!!
Misceo Affogato:
1 oz. Misceo Coffee Liqueur
1 Shot of Espresso
Ice cream (coffee, chocolate or vanilla)
Place 2 small scoops of ice cream in a coffee cup.
Pour Misceo over the ice cream and then the shot of espresso.
If desired top with shaved dark chocolate and chopped hazelnuts.
Serve immediately.
Heat a mug with hot water and set aside.
Brew a shot of espresso.
Steam milk of your choice (whole, skim, almond, oat and coconut all work well).
Pour:
1 oz Misceo Coffee Liqueur into Heated Mug.
1/2 oz Fig Infused Bourbon*
Top with Steamed Milk.
Garnish with Coffee Beans and Your Favorite Spice.
*Fig Infused Bourbon:
Combine 1/5 cup of sliced black mission figs with 1 750 ml bottle of Bourbon. Let steep over night in a refrigerator and strain. Keep chilled.
Java Flow:
2 oz Light Rum
2 oz Pineapple Juice
3/4 oz Coconut Cream
3/4 oz Lime Juice
1/2 oz Misceo Coffee Liqueur (to float)
Garnish: pineapple leaves, dehydrated pineapple
Combine all ingredients except coffee liqueur in a shaker with ice. Shake to chill, strain into a glass over crushed ice. Garnish then slowly pour Misceo Coffee Liqueur over the top. Enjoy!
Cold Brew Martini:
2 oz. Cold Brew
1/2 oz. Simple Syrup
2 oz. Vodka
1 oz Misceo Coffee Liqueur
Shake and pour over ice. Garnish with chocolate covered coffee beans and chocolate covered pretzels.