At Portland's Pacific Standard, the midcentury ski lodge staple gets a modern makeover (via punch_drink)
“I put it in an Irish Coffee cup, cut down the proportion and took the Kahlúa out completely,” he says, finding the liqueur unnecessary. “Like the, the original recipe is not very good, so I feel like you have more freedom to do whatever you want.” With the sweet Kahlúa out, in went some brown sugar syrup to retain a dessert-like dimension. Morgenthaler’s rendition is then topped with whipped cream and dusted with cinnamon “to hint at those rum and spice flavors.
Still, Morgenthaler felt the drink needed more backbone, which came in the form of Sacred Bond, a 100-proof bottled-in-bond American brandy from Kentucky’s Heaven Hill Distillery., Morgenthaler’s 2014 guide to cocktail technique: Heavy cream is poured into a Mason jar, with room left for the liquid to froth up, then the jar is sealed and shaken lightly to yield a fluffy, spoonable whipped cream.
The hot coffee base used in Pacific Standard’s Keoke Coffee is the bar’s premium house brew, supplied by local Portland roaster Good Coffee because, of course, some standard-issue joe wouldn’t cut it. “Portland isa coffee town,” notes Morgenthaler, “always has been.” He’d painstakingly selected the blend after sampling Good Coffee’s entire lineup., Pacific Standard is making the case for another caffeinated darling to shine, too.
In Jeffrey Morgenthaler's take on Keoke Coffee, he dials down the proportions and removes the Kahlúa that's typical of the classic.Rather than serve the midcentury drink in a large glass, he opts instead for an Irish Coffee cup.3/4 As a finishing touch, he dusts the Keoke Coffee with cinnamon"to hint at those rum and spice flavors."
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