I had an amazing Negroni in a wonderful bar in Verona where the very creative and friendly bartender floated some beans on the dehydrated orange slice she floated on top; she said she felt the hit of coffee aroma before taking the sip made for a very interesting experience. She was right!
so. . . toss in some beans when mixing any brown drink? That’s so simplet! Yep. Doing that with everything now just to see what happens.Seems like you could also crack a couple in your fingers to get a little more extraction = faster or Less beans, as long as you can strain smaller bits. I’ve done quick tea infusions too, but not stirred into anything like this. Thanks for sharing this hack.
This is so fabulous! I was hoping recently that I'd see a new video soon from you, Zach! 🙂The Boulevardier is one of my favourite cocktails and I do switch up sprits but I usually a terrific punch and proofy Rye! So delicious and I am also am also a huge fan of a good Scotch in my Boulevardier! It's such a fabulous cocktail and I get a lot of enjoyment from it when I make up some for my husband and I and ideally friends too!! Zach you give me great enjoyment by showing me how to use coffee beans in a stirred drink. I can't wait to taste that flavour!! Damn exciting!! Keep posting - love your posts!! Hope you are well!! 🙂
Thank you Christine! I try not to make cocktail videos unless I can present a unique angle of some sort, and this drink wasn't on my radar until you suggested it to me a few weeks ago. Thank you for the inspiration!
If you use rye instead of bourbon and then also use dry vermouth instead of sweet vermouth, you make the 'Old Pal' cocktail which is my absolute favorite variant of the Negroni. In addition to already using rye, I highly recommend trying it with dry vermouth next time!
IMO no, I love Mr. Black but the bean trick doesn't add flavor as much as it adds essence. Heck, if you're feeling motivated try both and let me know what you think.
This is fascinating, I love Boulevardiers (I even made one today), and never heard of this technique of tossing in some beans during the stir. It makes me wonder if using a barspoon of a potent coffee liqeuer would also work, or if it would ruin the balance, might have to try that one for "science". Cheers.
Lol! A lot of people are tossing a bit of coffee liqueur into their stirred drinks but I find the subtle, understated approach preferable. In any case, I'd like to know what you think of both drinks.
I tried adding a table spoon of Pete’s French Roast and stirred 30 times and the coffee flavor was overpowering. Tried it again with just TWO coffee beans and it was still too much coffee. Any advice?
I'd try stirring for a shorter interval. The drink is served on ice so getting it down to temperature isn't as important. The beans could be stronger or your tolerance for coffee flavor could be lower. If you try this let me know how it goes for you, I'm curious.
Found your channel with this...subscribed, then made it. Amazing twist and one I will gravitate to more often than not. Thanx for sharing.
well I was not going to drink tonight, but now I gotta try this. the things I do for science...
I respect your commitment.
I had an amazing Negroni in a wonderful bar in Verona where the very creative and friendly bartender floated some beans on the dehydrated orange slice she floated on top; she said she felt the hit of coffee aroma before taking the sip made for a very interesting experience. She was right!
Sounds awesome!
Boulevardier.... love it and dislike it at the same time
so. . . toss in some beans when mixing any brown drink? That’s so simplet! Yep. Doing that with everything now just to see what happens.Seems like you could also crack a couple in your fingers to get a little more extraction = faster or Less beans, as long as you can strain smaller bits. I’ve done quick tea infusions too, but not stirred into anything like this. Thanks for sharing this hack.
You got it. And cracking the beans would likely yield the results you describe. In any case, a lot of fun to play around with.
I REALLY want to see that "other video" on stirring technique. Please.
I'll get to work on it. Give me a bit though, I have a lot of ideas in front of it.
Another good one. I would probably infuse the coffee in the vermouth for an hour or so, get more coffee flavor. but this sounds subtle and classy!
Great idea, plus then you'd have tasty coffee tinged vermouth to enjoy on its own!
Infusing some campari with coffee beans is pretty delicious too.
@@b0000urns yes! Delightful on its own and a handy modifier in cocktails.
Love the toe bean addition
😉
This is so fabulous! I was hoping recently that I'd see a new video soon from you, Zach! 🙂The Boulevardier is one of my favourite cocktails and I do switch up sprits but I usually a terrific punch and proofy Rye! So delicious and I am also am also a huge fan of a good Scotch in my Boulevardier! It's such a fabulous cocktail and I get a lot of enjoyment from it when I make up some for my husband and I and ideally friends too!! Zach you give me great enjoyment by showing me how to use coffee beans in a stirred drink. I can't wait to taste that flavour!! Damn exciting!! Keep posting - love your posts!! Hope you are well!! 🙂
Thank you Christine! I try not to make cocktail videos unless I can present a unique angle of some sort, and this drink wasn't on my radar until you suggested it to me a few weeks ago. Thank you for the inspiration!
@@ZachZoschke Hey I'm thrilled I inspired you!! Thanks so much Zach!!!
If you use rye instead of bourbon and then also use dry vermouth instead of sweet vermouth, you make the 'Old Pal' cocktail which is my absolute favorite variant of the Negroni. In addition to already using rye, I highly recommend trying it with dry vermouth next time!
@@bw5260 Thanks so much Raymund! I have never tried an Old Pal! It sounds like a cocktail I would love!
Dang, that sounds crazy - I guess I need to try coffee beans in the stirred brown drinks now!
Do it!
Career drinker, that's a much better term for it. I'm getting cards made. Also, beans...I saw that.
BEANS
Can confirm, this is tasty and well-balanced with a whisper of coffee. Very tasty, thank you!
Glad you like it! Cheers!
Great! im not a fan of Gin so this was yummy!
More summer drinks please!
Great video. I wonder if this is comparable to adding a quarter ounce of Mr Black or another cold brew liqueur...
IMO no, I love Mr. Black but the bean trick doesn't add flavor as much as it adds essence. Heck, if you're feeling motivated try both and let me know what you think.
@@ZachZoschke That's a good idea! Might as well make a video out of it too. I'm gonna try to shoot this weekend, will have to do this!
This sounds delicious! Love this idea, thanks for sharing it :)
You're very welcome!
This is fascinating, I love Boulevardiers (I even made one today), and never heard of this technique of tossing in some beans during the stir. It makes me wonder if using a barspoon of a potent coffee liqeuer would also work, or if it would ruin the balance, might have to try that one for "science". Cheers.
Lol! A lot of people are tossing a bit of coffee liqueur into their stirred drinks but I find the subtle, understated approach preferable. In any case, I'd like to know what you think of both drinks.
I bet cacao nibs would work great too
100%
Cute cat
Unfortunately she knows it
@@ZachZoschke lol
I tried adding a table spoon of Pete’s French Roast and stirred 30 times and the coffee flavor was overpowering. Tried it again with just TWO coffee beans and it was still too much coffee. Any advice?
I'd try stirring for a shorter interval. The drink is served on ice so getting it down to temperature isn't as important. The beans could be stronger or your tolerance for coffee flavor could be lower. If you try this let me know how it goes for you, I'm curious.
@@ZachZoschke Thank you! I’ll try it and report back!