August 22, 2019
What better way to enjoy the rainy season than with a classic cup of café Americano, much-desired cappuccino, ever-so-popular hot chocolate or the all-time favorite tea on hand. While these beverages remain to be unbeatable cold weather staples, try something out of the box: a unique coffee mix, or even an alcoholic drink that is sure to warm you up.
Bar expert and food and beverage consultant Ryan Viray, CGSP, shares his personal brews that seamlessly blend the mouthwatering flavors and aroma of spices, leaves, and fruits ideal for drizzly days and evenings.
Viray’s cheery concoctions are backed by an extensive 11-year experience with expertise in liquor, wine, and bar management on an ocean cruise liner. He has taught in various culinary institutions and colleges prior to his post at the De La Salle-College of Saint Benilde where he currently teaches food and beverage subjects the School of Hotel, Restaurant, and Institution Management (SHRIM).
Viray likewise serves as food and beverage consultant of bars and restaurants in Davao, Batangas, Cavite and Tagaytay City.
Spiced Muscovado Toddy
30 ml dark rum
15 ml fresh lemon juice
200 ml hot water
1 tbsp Muscovado (or more according to preference)
3 thin slices ginger
Cinnamon stick or powder
In a medium sauce pot, combine water, Muscovado, cinnamon, lemon peel, and ginger.
Bring to a boil and cook until the Muscovado has dissolved.
Remove from heat and allow the spices to steep for 20 minutes (longer, if you prefer intense flavor).
Strain out spices and keep the syrup refrigerated
If time is of the essence try this:
Pour the rum, lemon juice, Muscovado, and hot water over Irish Coffee mug.
Stir until Muscovado dissolves.
Put in ginger and cinnamon stick or powder.
Leave herbs and spices to steep for three to five minutes before drinking.
Garnish with spiral lemon peel.
Basil Mojito Coffee
10 g basil leaves
1 sprig of mint leaves
180 ml home-made cold coffee brew
60 ml full cream milk
15 ml simple syrup
Muddle basil and mint leaves in a cocktail shaker.
Pour the home-made cold coffee brew, full cream milk, and simple syrup and pack with ice.
Shake vigorously or until the drink is chilled.
Pour in a wide mouthed Collins glass over ice.
Garnish with whipped cream on top and add a sprig of mint leaves and basil leaves.
For a tastier result:
Put basil leaves and home-made cold coffee brew in a blender.
Run for 30 to 45 seconds. Muddle mint leaves then pour the rest of the ingredients in a cocktail shaker with ice. Shake well.
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