Brunch Home Run
Wednesday, May 20, 2015
Brunch anyone? We trekked over to St. Paul last weekend to celebrate the inaugural event at the sparkling new CHS Field at Lowertown Ballpark. Grill Fest was put on by Minnesota Monthly to celebrate all things summer as we prepare for patio dining and warm morning brunches. What could go better with a summer brunch than our Yeti Cold Press Coffee? How about making it into one of two delicious cocktails to both wake you up and give you that cheery brunch feeling! Stop by one of our four locations to pick up a growler of Yeti Cold Press Concentrate or make some yourself, cheers!
Mixed Up Yeti 2.0
2 oz. Vodka (we used Du Nord L'etoile)
2 oz. Yeti Cold Press Concentrate
1/2 oz. Spiced Orange Syrup
1/2 oz. Cream (half and half or whipping cream)
Orange Bitters (optional)
Add Vodka, Yeti and Spiced Orange Syrup to a martini pitcher with ice and stir to chill. Pour with a Julep strainer into a rocks glass filled with fresh ice (dotted with optional orange bitters). Float 1/2 oz. of cream with the back of the stirring spoon and serve.
Spiced Orange Syrup
2 cups water
2 cups sugar
1 tbsp. vanilla extract
10 cardamom pods
2 cinnamon sticks (broken into small pieces)
2 star anise stars (broken into small pieces)
rind from one orange (peeled with no pith)
Add all ingredients except sugar to a pot and bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove from heat, add sugar and stir until dissolved. Strain out the spices with a fine mesh sieve. Let cool to room temperature. Pour into resealable container and refrigerate for up to three weeks.
1 oz. Gin (we use DuNord Fitzgerald Gin #1)
1 oz. Yeti Cold Press Concentrate
1 oz. Tonic Syrup (we use Oaktown Spice Shop's Tonic Kit)
2 oz. Soda Water (or to taste)
Fill a collins glass with ice and add Gin, Yeti and Tonic Syrup. Stir to combine and chill. Add Soda Water to taste and swirl lightly to combine. Garnish with a lemon twist.