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
