The Seattle Seahawks’ win over Green Bay last week stunned the nation — but probably no group more than the 12th Man Nation. We have been in this crazy, “pinch me” daze for over a week now. And now we are down to TWO DAYS before we face off with Deflate-gate Patriots in Arizona. GO HAWKS!
Wait… two days? Oh no! The big game day has really snuck up on me, as I’m sure it has many of you, and I didn’t leave myself enough time to prep a batch of coffee vodka using the “tradition method” for the Super Bowl, which takes four or five days. If you have that much time, all you need is a glass jar with a tight fitting lid, your favorite Fidalgo Bay coffee beans, sugar, and vodka.
Crack/break/smash the beans so that they are very large chunks. I use a zipper bag and a heavy saucepan.
Put the broken beans into the jar, add a tablespoon or two of sugar, fill with vodka, tighten the lid, shake, then put in a cool place. Mine does best in the pantry, nestled in with the pasta bags and fish sauce. Shake the jar once or twice every day, then strain the vodka after five days. Should be ready in time for the Seahawks victory parade.
The problem is that today is Friday… and the game is Sunday. Surely there must be a faster method.
When using hot water, you should only let your grounds steep for four minutes tops. But what about if you are using cold vodka?
I experimented with the times and found that 20 minutes seemed to be about perfect. Ten minutes was too short; 25 minutes was over-extracted.
The only downside to using the French Press was the unappealing “sludge.” I recommend filtering the vodka again after plunging. Maybe do it a few times. OK, filter and re-filter as much as you can. That sludge will be pretty unappealing in your “Cocktail #25” (recipe below).
This is my absolute favorite method for making hot coffee, so I knew I needed to try it for the vodka. Lucky for me that the Aeropress requires a much smaller amount of vodka per brew because it took a number of tries before I was able to produce an infusion that was somewhat acceptable.
On the first attempt, I did everything exactly as I would have for coffee: add the liquid, stir for 10 seconds, then press. Unfortunately, the result was a liquid the color of dirty dishwater with very little taste or body. Yuck. I then tried 30 seconds with 10 seconds of initial stirring, and 30 seconds with constantly stirring. Still weak and unappealing. Finally, the best result was three minutes with constant stirring… but it still tasted thinner than the French Press and I used the exact same coffee (Fidalgo Bay organic French). I love my Aeropress and really wish it had come through for me with the vodka infusion. I’m forced to admit it’s not perfect for ALL coffee applications.
The toddy maker should work really well for coffee-infused vodka, right? I will need to get back to you once I try it. It may not require five days, but toddy does take 8-12 hours. Maybe not the fastest method if you are really pressed for time.
What to make with your coffee-infusion?
Introducing Cocktail #25 — It’s refined and classy, loud and brash, smart and versatile, and can take anything you throw at it.
- 2 parts Fidalgo Bay Coffee-infused vodka
- 1 part creme de cocoa (light or dark, your preference)
- 1/2 part liquor of your choice (Frangelico, Amaretto, etc)
- 1/2 part half & half
Shake vigorously and strain into a cocktail glass. Top with a dollop of whipped cream (blue or green color optional).Now I was feeling a bit loopy from spending too much time tasting coffee-vodka attempts and lost my head, adding green color to the cocktail shaker. My result looks very green in the photo, but it was closer to muddy green in real life (this is coffee, after all). Probably a better method would be to rim the cocktail glass with green and blue colored sugar.
Play around with the drink recipe to come up with what you like best, but please be careful when serving these to friends. The coffee-vodka combination can sneak up on people very quickly.