Nate's Cocktail Inspiration

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When Callie first opened her restaurant, we collabed on this really cool cocktail we served in their used Coco Lopez Cans. It had this rad custom sticker serve, and people would order it as it walked by just for the look, but they would enjoy it because it was basically a Jäger Colada. So I wanted to pay homage to that cocktail by doing it up into a super modern take on it crossed with an espresso martini, so it was still tropical but without so much citrus that would draw away from the delicious cake Callie made! Not to mention the two go together so well. The cake with its rich chocolate, coffee undertones, and almost sickly sweet peanut butter flavors from the Nutter Butter crumble goes so well with the whisper of citrus from the Plantation Pineapple, and the bold coffee notes from the Jägermeister Cold Brew and Stumptown concentrate. All tied together with the full-flavored sweetness of the liber & co toasted coconut syrup. These two together are just the best end-of-summer delight you could ask for!

Recipe:

1 Part Jägermeister Cold Brew Coffee

1 Part Plantation Pineapple Rum

1 part Cold Brew Concentrate (Stumptown Recommended)

.25oz Liber & Co Toasted Coconut Syrup

Pinch Of Salt

Glass: Coupe

Garnish: Dehydrated Pineapple

Method: Combine All ingredients into Cocktail Shaker with ice. Shake/Double Strain into Chilled Coupe. Garnish & Enjoy.

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Nate's Tips & Tricks:

If you can’t find The Plantation Pineapple Rum or a decent coconut syrup near you, just sub in a coconut rum and make a pineapple syrup. (Can also cheat and use a bar spoon of pineapple topping from your favorite grocer's ice cream section)

Pineapple Simple

1 ½ cup Pineapple

1 cup Sugar

1 Cup Water

Pinch Salt

Add Pineapple to Saucepan and cover with sugar. Allow to sit for 2-3 hours (or overnight), so the sugar can draw out the juice and begins to look Syrupy. Add water and heat gently until all sugar is dissolved. Pour through a strainer and store in the fridge.

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GRAB YOUR TOOLS & LET'S MAKE IT!