- Fresh fruit (Suggested: citrus, cherries, apples)
- Ice cube tray
- Coffee sock brewer
- Measuring cup
- 34 tablespoons of coffee / 2 dry cups/ 150 grams of coffee
- ½ teaspoon zest of each of the citrus
- 48 ounces of water.
Although summer is drawing to a close in Texas, we are still experiencing warm days and just beginning to enjoy cool nights. My love of sangria in the summertime and through the fall runs deep. My family makes several versions, all based on the traditional spanish recipes, every summer and through autumn. I was inspired by those sangria sipping, long, warm afternoons when dreaming of a unique way to enjoy Little City’s latest microlot offering. Sangria, by definition, is aromatized wine. What if I were to aromatize coffee?
The Myanmar Tha Pyay Gone microlot is a naturally processed coffee which has a lot of inherent sweetness, with notes of red grape, cocoa and tropical fruits. The first time that I tried it, I was reminded of a Carmenere wine that I had the last time I was in Spain.
I chose to cold brew the Myanmar coffee to get the most concentrated flavor and sweetness out of the coffee. I always use the CoffeeSock cold brew system at home. I think it makes the best cold brew and is very very easy to use. Simply fill the “sock” with 150 grams ( 2 dry cups) of coarsely ground coffee. To aromatize the coffee, I chose the zest of citrus fruits. I placed in the “sock”, ½ teaspoon of zest of each of the following: texas orange, cara cara orange, key lime, and lemon. The opening of the “sock” fits nicely around the opening of a 64 ounce mason jar. With the “sock” still open, slowly pour 6 cups of freshly drawn filtered water through the grounds and zest. Once the water is in your mason jar, tie up the “sock”, and refrigerate for 18 hours.
Once your cold brew is finished brewing, you can move into presentation. My favorite part of Sangria is the fruit as it lends to color and texture of the beverage. I sliced up various pieces of citrus and placed the pieces in large ice molds. Any decorative ice mold will work for this. Once your fruit is placed in the molds, you should pour a mixture of diluted infused cold brew over it. I used a 1:1 ratio of cold brew to filtered water. Place decorative ice in the freezer and go play outside for a while.
Assembling the beverage is simple and quick. In a sniffter or other 8 ounce size glass, pour 1 ½ ounces of Brandy. I used a Spanish Brandy as it has a clean crisp flavor and is not as sweet as other Brandy. Add ¾ ounce of an orange flavor liqueur. You can use Grand Marnier if Paula’s Texas Orange is not available in your area. I then added 1 ounce of store bought lemonade ( simply lemonade brand is good for this) and 1 ½ ounce of the Myanmar cold brew concentrate. Add a decorative ice cube and garnish to your heart’s content.
This can be made without alcohol very easily.
Alcohol Free Version:
- ½ ounce simple syrup
- 2 ounces lemonade
- 3 ounce of cold brew
- 1 decorative ice cube
- Garnish with cherries, lime wheel and orange zest.
Sit back and enjoy the waning summer and remember to enjoy alcoholic beverages responsibly.