Transforming Classic Cocktails With Coffee

[@morgandrinkscoffee]

Thanks again to Harry’s! Click here harrys.com/morgandrinkscoffee to redeem your Trial Set for just $5! Let me know what color razor handle you got in the comments below

[@patricklippert8345]

To anyone who doesn't want to use raw egg white, aquafaba (water from a can of no salt added chickpeas) works as a vegan substitute.

[@morgandrinkscoffee]

I almost want to do an entire video about aquafaba, it’s such a cool ingredient. Almost used it this year in my sig bev

[@disgustangy4901]

@@morgandrinkscoffee PLEASE DO BECAUSE I HAVE AN EGG ALLERGY ALSO I LOVE YOUR CHANNEL 💜💜💜

[@skraegorn7317]

The “no salt added” part is important, if you get the salt added chickpeas it’ll still foam up correctly but it’ll taste like hot dogs. It’s gross.

[@RobertTempleton64]

Morgan is selling these drinks as if we were the judges. Good practice!

[@JenQ_1]

I'm from Arkansas and it makes me so proud to see my state help produce something awesome - s tier coffee :D Onyx is top notch and so are these cocktails. Great vid!

[@mumther_chaos2824]

As a fellow Arkansan and coffee fan, I'm going to have to check out Onyx! I was excited to see this episode; recently a local coffee shop had a "cold fashioned" that was just delightful!

[@ConnorNolanTech]

Egg white is such a great cocktail tool. There are also plenty of nog-adjacent drinks that use the yolk as well, but a tip for getting those to incorporate more fully is to put the spring from your strainer into the shaker with it. It acts like a whisk ball, like shaker cups have, and really helps mix it more thoroughly without shaking it forever, and can also introduce more air for a foamier texture that still has relatively small air bubbles

[@JSanime]

This makes me want a Morgan Drinks Coffee x How to Drink collab so bad! I bet the things they came up with would change the world.

[@DeLorean58]

All these coffee cocktails lately, I swear we need a MDC/HTD Crossover. I could see it working very well, and I'm sure the two of them put together would come up with something amazing.

[@allknowingpineapple4112]

HTD?

[@DeLorean58]

@@allknowingpineapple4112 How to Drink. If you like cocktails I suggest you check them out.

[@EdsonR13]

I was actually thinking about this same crossover possibility

[@moustafa_shomer]

love how you made versions with no alcohol , THANK YOU

[@listermin]

Chilled espresso, grated ginger, and Ceres mango juice is an amazing combination that Cafe Grumpy in NYC used to sell in the Summer

[@inaala_nailo]

I think it would be really interesting to try an espresso version of a rosemary-lime gin cocktail. Not sure how the rosemary would go with the coffee but could potentially be good.

[@dantyler6614]

Rosemary and lime in an espresso tonic goes hard

[@jurgenandrag3181]

I usually layer my (cold) espresso off the back of a spoon when adding to a carbonated drink. It limits foaming and layering drinks add a lot to the presentation imo. One of my favourite mocktails is a fresh juice espresso paloma.

[@purpleknight1396]

i just want to voice my excitement when i heard morgan say “hand-flavored ice” wootak is a great content creator, and his bar tools are great!

[@radicalrobynette7138]

BTW, if you wanna keep the drinks vegan, you can replace the egg white with aquafaba. A lot of bars have transitioned to using aquafaba.

[@granddeity]

I think a coffee Mai Tai would be fantastic!

[@dkalisd]

cold brew + cheese cap (cheese cap contains: cream cheese + double cream + sugar + bit of salt)! This one is really really delicious with that savory/sweet/(little) tangy taste of the cap. MUST TRY!

[@sparker_87]

Espresso old fashioned is my favorite but I've also done a version of a mai Thai but with chai instead of rum that was surprisingly good

[@jannes351]

Just tried the Coffee Mule, and I really like it! A surprising mix of roasted and ginger :)

[@treymedley]

If you don't like aquafaba or egg whites, Fee Brothers makes an egg white substitute that is *actually* flavorless and only adds texture. It foams up very nicely.

[@skraegorn7317]

I have to say, your Coffee Sour is one of my favorite drinks now. I do like making sours as my forte is mainly cocktails, so I've tried to use your recipe as a template as well. Your 3 - 3/4 - 3/4 ratio is perfectfor using coffee as a base spirit, I've made so many amazing drinks with this template. My favorite is a Coffee Fizz, it’s your same recipe poured over a chilled glass with soda water. It’s really nice.

[@wendyallen9089]

Theres a happy positive corner of the internet and morgan is on it

[@IamAboe3]

really loved the video. your vibe is just so nice. good luck with the cmpetition prep

[@TheBillJohnsonVarietyHour]

Time for some -tips from a working bartender- *INTENSE BARTENDER ROASTING* A couple notes on the mojito technique more than anything: Most of the trick to a well-made mojito is avoiding bruising the mint leaves, which you did mention when talking about the muddler. However, you've fallen into something that a lot of new bartenders fall into, which is still going too hard on the muddling. You don't want to twist the muddler at all, just press down on the mint to release the oils. It's all made to a bit of a moot point though because you've shaken the mint, which will bruise the hell out of the leaves no matter how you do it. If you're looking to incorporate bubbles to the citrus and coffee, I'd suggest a process that goes: 1. measure coffee, lime, pineapple, and maple into your shaker 2. shake your liquids thoroughly. Normally, I'd suggest pouring the mixture into the ice-less half of your shaker once it's chilled to avoid extra dilution, but given that you're serving over ice and adding an indeterminate amount of sparkling water, dilution may not be a concern to the drink's balance. 3. quickly and gently muddle the mint in the bottom of your glass 4. add hand flavoured ice to your glass 5. pour shaken mixture over the top 6. stir to incorporate mint oils 7. top with water, garnish and all that good stuff Of course, you could also approach it like a traditional mojito and just build it in the glass, though that may change the texture of the drink. Overall, separating the mint from the shaking, and being gentler with the muddling should have a subtle, but important impact. Give it a go, see what you think, and hopefully this can help somewhat. Best of luck!

[@radeklew1]

Wait, are you saying to muddle the mint dry, in an otherwise empty glass? For some reason I've always thought of mutdling as something you do in a liquid, but I guess now that I think about it the liquid isn't necessary. I've definitely shaken the mint in every mojito I've ever made, so thanks for this comment!

[@jvw199]

Cocktail aficionado here, Although I’m pretty sure bruising the mint wasn’t on purpose, I do think it can work great in this cocktail mocktail. Bruising it gives a kind of herbal bitterness, which can work since the coffee notes are very floral. To make this a signature drink I would take some notes from the caipirinha: 1. Instead of lime juice, cut a lime into quarters and add the skin to the bottom of the shaker 2. Instead of pineapple juice, take a similar amount of fresh pineapple (preferably a flavourful one, e.g. the Queen Victoria (the one used in Plantation pineapple)) and place it in the tin 3. Instead of maple syrup use dark muscovado sugar and add to the shaker 4. Now muddle gently (extracts some of the lime peel oils) 5. Now add the mint (could also be cool to check for an interesting variety), cold brew and ice and shake vigorously 6. Fill half a glass with crushed ice and use a gated pour to get some of the lime and pineapple pulp and the sugar, then close the strainer to make sure that big ice pieces and the rest of the lime doesn’t get into the cocktail (this gives some texture as you can get a bit of pineapple or lime pulp and some sugar) 7. Top with a bit of the soda and use a swizzle stick to make sure the soda is mixed 8. Insert a (glass) straw, then create a cone of crushed ice and top with the rest of the soda 9. Garnish with a lime slice and a bouquet of mint (next to the straw)

[@captainjoy8976]

I gotta try these once spring really hits :)! I tried coffee with strawberry and pineapple juice before after I watched you try it and I feel like that opened up a whole new world of opportunities :D

[@stefenheif]

As a Canadian, I approve the use of maple syrup to be used in every sweet drink. I really enjoy the latest videos, I would say that I hope you still have fun making these. Also, for how long do you steep your cold brew?

[@marieseaman7855]

Loving that the intro music is also the "learning things with fact boy" jingle on Simon Whistler's channels

[@raspberrytea6529]

I love the htd reference. You’re both some of my favorite creators!

[@franksinatra2530]

I really like the long-ish videos like this one. It's always fun to go on a coffee adventure for a while :)

[@JosiahBradley]

I enjoy this format. In the competition mode and wow it has been a whole year! I love interesting coffee flavors. I think anise is a great additive for a mocktail. And the lime juice one you showed a few videos ago turned out amazing.

[@kraznia]

Recently tried adding Seedlip's Spice 94 to iced coffee. Nothing else, just strong brewed coffee that I let cool to room temp first. So good! I used a full bodied coffee with "notes of blackberry and tart cherry balanced by dark chocolate and trail mix" (Organic Old Crow Cuppa Joe from Red Rooster Coffee).

[@jeffreypickles4816]

Soo much fun and yummy too!!! Thank you for the inspiration

[@andreavalenzuela3157]

YAAAAAAAAAASSS best combination🤤 Thank you! Greetings from Mexico!

[@coxaexs]

I just refreshed KZbin home screen and your video appeared THANK YOUU!

[@cathrineelisabethschyttebo5960]

The glass used from the espresso mule is the whiskey glass for nachtmans punked line, I have the longdrink version. The whiskey glass also comes in black and the clear ones can also be seen in the new John whick movie. Cheers! 🥃

[@Tarukai788]

I actually have some fever tree ginger beer for gin mules, and some lime juice as well for various drinks. I think tomorrow’s coffee drink while working from home is going to be remaking that espresso mule in lieu of an espresso tonic!

[@mshoneyy]

I just got my first espresso machine and would love a video on your recommendations for grinders! ❤

[@tyghe_bright]

I still want to see you make espresso/coffee tonics. You could probably do a whole show on the variations.

[@xyzpdq1122]

I use James Hoffman’s quasi-espresso recipe from the aeropress, 18g coffee, 90g water. Put that over a small can of fever tree tonic and lots of ice. It’s fantastic.

[@wmyers560]

Love all of these I've made drinks like this before. Many people say they drink coffee but never play or experience coffee like this.

[@lilmissgraceyface]

Coffee + cocktails speak to me on a different level. I love that your videos are always so informative and easy to follow. I believe the Espresso Mule glass is the Riedel Nachtmann Punk Whiskey Glass. :)

[@Killerkey1863]

Nailed the outro! Awesome video Morgan! 🥰

[@ameliaarrows2790]

Now I am not a coffee person (more of a hot chocolatier) , though I do buy organic coffee beans and like to try different beans. So I really appreciate Morgan sharing us drinks that I probably would never make but at the same time would absolutely buy!

[@shilogregory9481]

Thank you for this! I've been wondering how to use up my bottle of Mr. Black

[@artemisiaabsinthium1794]

I often improvise a version of the mule by ordering a glass of ginger beer and a short black, then dumping the coffee on top. Did this once and the waiter pulled a horrified face I'll never forget! 😂

[@Benny_Espresso]

Woow, i have never been this early to any sort of video. Any how love you're content been watching you for s while now and have never been disappointed

[@Grayson.P]

My former favorite local Cafe closed down a few years ago, but they had a "7 layer" coffee drink, (available hot or iced), though I forget the exact order I believe it was Raspberry syrup, milk, vanilla foam, espresso, chocolate syrup, whipped cream, and was usually topped with Cinammon and either a small cookie or chocolate covered coffee bean. Not quite a cocktail or even mocktail, but it was a great visual drink that would change in taste while drinking.

[@jemima1627]

Wanted to watch one of your videos while cooking, 3 mins ago uploaded woo!!

[@nicoleannkyle]

When I travel to El Salvador in 2017 for a Habitat Build, a coffee shop we liked to frequent in the evenings had Gin and Tonic’s with a shot of espresso. It was amazing! I still can’t figure it out the ratios, and it might just be the type of coffee I’m using. If you haven’t tried coffee from El Salvador, you definitely need to try it. Out of all the varieties of coffee I drink and have tried, that one is still my favorite.

[@unapologeeky]

I am so in love with this

[@bracken3314]

I’ve been waiting for this!

[@GoodBaleadaMusic]

That's good with the onyx coffee. I wish we used score at the consumer level more. Because What I'm hearing is that you probably got two coffees that score an 83 to 85 at Onyx lab and at 85-87 in origin. All coffees have a score. Even Folgers is a scored coffee.

[@morgandrinkscoffee]

Genuine question: do you think consumers want scores?

[@GoodBaleadaMusic]

@@morgandrinkscoffee I think if consumers were taught about coffee and how it is graded they would be very interested in knowing what the exact number of the coffee they are drinking is. Too many coffee shops are hiding behind the cheapest blend that they were able to procure and then using the ambiance of third wave coffee decor to sell it. It's not fair to the consumer at all.

[@GoodBaleadaMusic]

Folgers is like 70 different scored coffees actually. So if one supplier fails, the main blend doesn't change much. The secret to serving bad coffee is forcing people to get used to it. Thats how Starbucks lowered their quality incrementally. But also like 15 years ago McDonald's came out with better coffee, that coincided with a massive drop in green coffee prices. With their purchasing power they were able to purchase better coffee than all major chains from Starbucks to Tim Hortons. Now you can tell it's not as good as it was when they started McCafe.

[@nelldrik]

I think it would be super interesting to see coffee versions of a Manhattan (with cocktail cherries NOT maraschino) and a dirty martini. Also there is a Polish vodka called żubrówka that is made with bison grass & has a sweet herbaceous flavor. It’s popularly mixed with apple juice and a bit of cinnamon to make a cocktail called szarlotka (which translates to apple pie/cake), and I think it would be interesting to see how that might translate into coffee too.

[@Fearepixeuhv]

My favorite at home coffee that's not black coffee with a little bit of sugar is; Brewed coffee(at least 2 cups) that is either left over or cooled down; 1 cup of it put into a blender, with about ½ a cup of oat or coconut milk(although you can use your preference. Sometimes I use ½ and ½ or butter milk.) Then I add 1 banana and ice. Because I love a frozen coffee. This being poured into a blender and blended. Lol. Because I didn't say that sooner.

[@lilflo36]

I am all for a MDC and How To Drink collab!

[@whtt001]

Have you ever tried the Rumble Jar for cold brew? If so i'd love to hear your opinion on it.

[@lunabakker1630]

what type of store bought cold brew do you recommend? i don’t know how to tell from the packaging if it’s light or dark roast like you do on the bags of coffee beans

[@brandoncastro7624]

What's the ratio for the cold brew? Are you keeping it a concentrate or diluting it to drinkable strength as I typically brew my cold brew around 1:4 then dilute per cup

[@dpallen1992]

What ratio did you use to make your cold brew and how long did you steep for? Thanks!

[@felipemacedo4596]

when i watch your videos you seem to me like a cool coffee version of young sheldon, love your videos lol

[@andrewzach1921]

Thanks for the video Morgan, I hope you have a great day.

[@nicholaskarako5701]

The coffee Mojito or the Moscow mule cocktail seems like it would work with the 750 ml toasted fennel seeds, fresh mint and lime peel extract I just made. At some point I plan on making some short bread cookies with some of it. Used 1 oz, about 1/2 tsp of monk fruit sugar with seltzer water over ice. Refreshing and glad the fennel did not completely take over the mint or lime. I think I used around 8 oz, but next time I'll probably use 5oz. The amount of mint I used was .66 oz and used the peel/ juice of two lime. Removing the peel of a lime with a potato peeler while being careful not to get to much of the pith. Let it infuse in some vodka in a 50 oz glass jar for at least two weeks and then strain the extract into the same glass vodka bottle assuming you did throw it out in with the recycling bin.

[@JosiahBradley]

Love the fennel idea. I'm going to try this.

[@nicholaskarako5701]

Just made a low proof cocktail around 4.5 abv. In an 8 oz glass add some ice, 2 tsp of anise, mint, lime extract. I used 3.38 oz(100ml) of left over cold Moka pot brewed Peet's Major Ducks son's blend coffee. A half tsp tsp of Monkfruit sugar and about .1.69(50ml) of seltzer; Give a stir. I really like it, but I guess it you want more of a mocktail with 0%abv than you have to make a anise, mint and lime simple syrup.

[@Sami_choudhary957]

You have a great talent Best coffee maker of world🌏🌎

[@xyzpdq1122]

For your garnish, smack the mint leaves once between your hands, awakens the aromatic oils.

[@locustsun]

Something to note, when creating a mule, probably look at using a metal, food grade container as it does create a different mouth feel. I would NOT use copper as you will need to change out the copper mug as it does leach more and more quickly as the drink sits AND as the copper cup ages. It goes without saying that having copper in your body isn't ideal. Using glass isn't terrible at all, but I do recommend some kind of metal container that doesn't have the leaching property, if one can even be found.

[@joashthomas3779]

I love to drink coco cola and coffee on ice.

[@phibi8694]

I don´t know if I did it wrong, but my espresso sour was 90% foam and 10% liquid. Very tasty though!! Also I accidentally used ginger tea ice cubes, but it was a very pleasent aftertaste.^^

[@totothe1]

Can the first two drinks can be done with espresso instead of cold brew? And how much espresso would you add instead of the cold brew?

[@yatharthmalhotra5914]

Hey Morgan, hope you are doing amazing ! I would love to see a video review and your views about "BRIPE" Thanks ❣️

[@ricardozamora6501]

Hey Morgan! I have an experiment for you... "Coffee Milk" You grab 20g of coffee beans (roasted), put them in a blender with 200g of water. Blend as if you were making soy milk or oatmilk, so, until the texture is milky and no particles are visible, my blender takes like 45s. Chill for 30 min to 2 hours. Strain using a cheese cloth or nut milk bag, add honey or sugar, enjoy.

[@josecorchete3732]

A good advice I would have loved to be given is: Check your density. In your 1st cocktail the diff densities of the water and the mix make them layer, which is nice if that's what you want, but most likely just means a very light flavour top with an extremely strong bottom. You can correct it by adding the water 1st, then topping with the mix added on the ice, so it goes slowly down, mixing with the main mix while preserving the sparkling, making the cocktail a whole experience from the 1st sip. Thanks for the videos!

[@morgandrinkscoffee]

I’m usually a straw-user and give it a quick stir before drinking but yes, both ways of layering work well :)

[@TheStraycat74]

16:03 that's a rocks glass... with stuff on the sides.

[@dimitrilambertie2387]

Also if you don’t want to use egg white you should use aquafaba so it vegan and how we like it ! Great practice and and stupendous dedication for the contest and good Luck !

[@igorsousa7415]

im preparing to championships(not the same as you, trying to get to an national first) too, getting some ideas with you im very glad

[@niles8576]

simple syrup should always be 2/1 ratio. 2/1 makes the syrup shelf stable and most cocktails that can be found in cocktail books need 2/1

[@jcd8536]

What is the ratio of coffee and water for your cold brew, looks pretty dark,1:7?

[@TheRJBro]

Can you do one with actual cocktails and include the carajillo? I think I spelled that right but it’s my fave

[@mikecoffee100]

AWESOME CONTENT THANK YOU

[@mastermaster10123]

Just ordered your coffee and am very excited to try it out. What brew recipe do you use for espresso to get me in the right range? I want to waste as little as possible dialing it in.

[@morgandrinkscoffee]

Brew guide video for it coming soon!

[@mastermaster10123]

Awesome! Looking forward to jt

[@arianaabrahamson8181]

What espresso machine do you use?

[@Jqnxxed]

hey morgan just out of curiosity what happens to all these drinks in the videos where you make multiple drinks afterwards? do you drink them all?

[@JosiahBradley]

Have you seen the energy, I think they are all consumed.

[@Jqnxxed]

@@JosiahBradley ahahahaha fair

[@justin_38]

Would love to see you review Kings Coast Coffee (if you haven't already)! It's coffee made by a bunch of streamers and content creators :)

[@suhardasilva]

MG the Coffee

[@timelyenigma]

I tried something a bit off the wall today, and I wonder if it'd make for a good video topic. I used my espresso machine to make tea. I used 5 grams of Letterbox Peppermint tea, brewed two ounces of it. It ended up being entirely too strong, but then I added steamed milk with some Torani vanilla syrup to it and it turned out decent. I made a second cup that was half Twinings Everday and half cream assam from Gong Fu Tea, 9 grams total. Disgusting on its own, but when I made it up like a latte, it was basically a London Fog.

[@tadosmil]

This video kinda made me think what type of coffee Id use to change cuba libre into a coffee drink and tbh I feel maybe a chilled ristretto would be good but idk

[@willowhawk1441]

Completely unrelated topic, but i thought of this when i saw goat milk in the store yesterday. Will you ever experiment with types of milk from animals other than cows in your coffee?

[@wiiza4ever]

That third glass looks like something Ittala would make

[@javiervigil2511]

Would love to see a colab with Anders Erickson

[@kilo3989]

Ooh, hyped for this video! Edit: oh I thought these were going to be Actual Cocktails, darn. Well, they'll still be good I'm sure!

[@morgandrinkscoffee]

Perhaps in the future! We’re staying zero proof today

[@Thesparten45]

I do wonder how these would taste with the alcohol still in them, although I think the coffee would throw things out of balance sadly

[@bluee3348]

Greg over at How to Drink has several good episodes on some various proof-y coffee cocktails, if you're interested! kzbin.info/www/bejne/b4G4p3esm9NopaM this one is probably my favorite ^^

[@ndroidrage]

You are incredible. I love the black look on u. Anywho grats on the barista tour.

[@ndroidrage]

No I'm not a simp. You are like a 10 of 10

[@ndroidrage]

You are not chubby. You are perfect.

[@lovealwaysmom]

Hi from SW Portland. These look delicious! Congratulations on your coffee and wishing you well on the competition. A few years back I bought a jar of lime infused honey a our local farmers market. Haven't seen it since. The owner said it takes a long time to infuse. Hopefully it will be there this year. You got me thinking that this honey would be wonderful with espresso, a bit of orange. What are your thoughts?

[@morgandrinkscoffee]

That sounds delicious

[@zwordsman]

Th mule I think would like

[@riinak7212]

Coff-tails!

[@wiwingmargahayu6831]

happy ramadhan fasting

[@Baubette]

Cofftails if you will.

[@Radictor44]

very nice

[@MissDragGunn]

👉🥺👈 Can you do a video about different espresso machines you recommend for people who want to get an espresso machine for home? Ive gone through 2 espresso machines and I wasn't a fan of either! I want to make the investments into another one but I need guidance from a master and sensei of the magical brown bean!!

[@jdm3gee14]

I know what I'm making at brunch tomorrow

[@twiggy_being]

the shaking of the mojito sure is something...

[@lucy.2485]

I weirdly have everything for the mojito on hand. I’m making it whole I watch the rest of the video

[@lucy.2485]

Wow! Okay it’s really good. I used like a regular pineapple juice from a carton, fresh lime juice, a little less maple syrup, a Nespresso coffee because I don’t have cold brew made right now, and like a plain unflavored la croix. I had the mint and pineapple juice from a cocktail I made a a bit back, great way to use it up!

[@leticiapusic8830]

I really Love your Videos and i really need to Go to your Café where ist it?💕

[@MabelGls]

Hah! The mail person just delivered your coffee like 2 seconds ago. :)

[@morgandrinkscoffee]

So excited for you to get a chance to taste it! Spectacular timing

[@MabelGls]

@@morgandrinkscoffee Update: Oh it's so good!!!!

[@alejandrotapia5800]

wish you did the traditional mojito recipe....no pineapple included