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Corrected Coffee

It’s been a rather difficult week this week.  First of all I have withdrawl.  Last week I was in my element.  I was correcting the coffee for the thirsty folks at the VIP/ The Daily Basics Mixology tent.

What is corrected coffee?  Corrected coffee is coffee with a kick.  And I was the man to provide it.

There wasn’t anyone during the entire event at Brimfield who wasn’t offered a corrected coffee.  There is something to be said for this kind of mind eraser/mind opener.  After all,  at 7 or 8 in the morning, when the coffee is hot, there is ample time to correct the cup in your hand, to augment it, make it better, make it stronger, make it dangerous.  Make each mug with PASSION!

I know how to do this.  After all, I’m the Cocktail Whisperer!

Corrected Coffee

Each recipe will completely twist your mind, your friend’s and perhaps their friend’s as well. But for this exercise, each recipe serves two persons.  Danger Level 5 out of 5!  (so be careful)

2 mugs of freshly brewed coffee (try to make it yourself.  Starbucks doesn’t count)

4 shots of Snap (USDA Certified Organic Ginger Snap Liqueur)

2 shots of Tenneyson Absinthe

1 shot of Fernet Branca

Bitter End Mexican Mole’ Bitters

Freshly whipped cream

Preparation:

Whip your cream, whip it good, I say whip it… (apologies to DEVO)

Add two shots of the Snap into each mug

Add the coffee to each mug

Add four drops of the Bitter End Mexican Mole’ Bitters to each mug

Top with fresh whipped cream.  If you have those imitation cans, shame on you!

Sip and try not to drink too quickly, there’s plenty of time to sleep later in the day…

 

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 

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