Turmeric Whiskey Coffee Sour
This drink is inspired by my love of healthy herbs and spices. Turmeric is a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.
I've been drinking Turmeric in tea every morning to improve my general health and find it is an amazing ingredient in cocktails as well. Also, I just loooove whiskey sours!
This drink has so many layers, it's insane! It's sweet but sour with a umami vibe coming from the turmeric and lots of body from the coffee and the Whisky. Definitely one of the best drinks I've ever made.
For this recipe, I used the 'Peach Cobbler' filter blend by ONA Coffee. If you can't source this coffee, try to find a filter coffee that has nice stone fruit qualities like peach and apricot.
Turmeric sugar syrup (to make 10mL) 1 tbsp turmeric paste 2 tbsp sugar 1 tbsp water
Coffee (to make 30mL Peach Cobbler brew) 45 g 'Peach Cobbler'
Grind size 19 clicks on a commandante
100 mL 95 degrees hot water
Espropress (if you don't have one, just use a French press/plunger)
30 ml macallan Whisky lumina
20 ml licor 43
30 ml fresh lemon juice
1. To make the turmeric sugar syrup, I bought a turmeric paste at a local health food store and combined it with one tablespoon of this paste, 2 tablespoons of sugar and 1 tablespoon of water. Combine these ingredients in a small bowl (If you don't have a turmeric paste, add about 2/3 tbsp of turmeric powder instead). Set aside.
2. To make the coffee, add the ground coffee to the Espro Press. Add water, stir 10 times and allow to steep for three minutes. Press and pour 30mL of the brew into a Boston shaker.
3. Add 10mL of the turmeric sugar syrup, whisky, licor 43 and lemon juice into the shaker.
4. Shake on ice for 30 seconds, and strain into a chilled glass. I like using a whisky glass to enhance the aroma, and I find it makes me drink it slower. It's an intense drink, so you'll want to take it one sip at a time.