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Reed used Dawn Patrol cold brew in the competition, which is made by local roaster Pumphouse Coffee using a rotating blend of one to three organic coffees from South America, Central America, and/or East Africa. The current batch uses organic Honduran coffee from Coprocael. The flavor profile is heavy chocolate on the front end, usually accompanied by a hint of citric acidity and a slight nuttiness. If you’re not able to find this cold brew where you are, look for a locally available one with a similar profile.
Cold brew is combined with vodka and coffee liqueur in this recipe. Using a small amount of Galliano Ristretto coffee liqueur enhances the profile of the cold brew, rather than masking it, and a dash of vanilla bitters adds a touch of richness.
If you can’t find Dawn Patrol cold brew, a ready-to-drink nitro cold brew is recommended in lieu of a concentrate. Vanilla bitters are available from many different cocktail ingredient manufacturers, or you could even make your own with spices such as nutmeg or cinnamon to create a personalized flavor profile.
Fill a rocks glass or martini glass with ice and water and then discard (or use a glass that has been chilled in the freezer). Combine all of the ingredients in a cocktail shaker, add ice, and shake until well mixed. Double strain into the pre-chilled glass.
The Pura Vida pairs well with a charcuterie board. Create a platter that includes a selection of delicious staples - assortment of your choice. The clean coffee cocktail pairs well with the richness of the charcuterie board and the two together makes for a perfect cocktail hour when entertaining friends.
This competition-winning cocktail uses just a few high-quality ingredients to really emphasize the profile of the coffee. So make sure you choose a good quality cold brew with similar flavor notes to that of Dawn Patrol. Or why not come to Palm Beach and try the original recipe for yourself?
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