Happy Now #12

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Yama Coffee Siphon for Hot Cocktails

Though I’m not a huge proponent of hot cocktails, there is no better way to make them than through a Yama coffee siphon.  The liquid ingredients are placed in the bottom bell and the solid ingredients for infusion are placed in the upper chamber.  I use simple fondue fuel and once the liquids reach a certain temperature, they move into the upper chamber in rapid cycles.  It makes for great entertainment.  Here is a video I shot of the event:

They key is not to over-infuse.  Though it’s fun to watch, an overly infused cocktail will be bitter and too intense.  The cocktail above was made with the following:

  • 1 1/2 oz Gin
  • 1/4 oz Barenjager
  • 1 dash Angostura
  • 1 dash Fees Old Fashioned Bitters
  • 5 oz Water
  • 1 Large Orange Peel
  • 1 Large Lemon Peel
  • 1 bag Earl Grey Tea
  • 2 stalks Mint Leaves
  • 2 stalks Sage leaves
  • 25 Dried Cranberries

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