Nick Kohout, Sales Representative at Counter Culture Coffee
4th annual Uppers & Downers fest, which celebrates the marriage of coffee and beer at historic Thalia Hall in Pilsen, founded in collaboration between Good Beer Hunting and World Barista Champion Stephen Morrissey.
Six days of coffee and beer-focused events surrounding the Uppers & Downers Coffee Beer Festival with tastings and interactive sessions focusing on coffee, beer and cocktails. The fest’s fourth incarnation shifts from a single gathering to an entire weeklong series of happenings leading up to main event on February 24th. Events include a coffee cocktail competition between some of Chicago’s top bar talents, preview party and rare brew tasting at Publican Anker, collaborative dinner with renowned Chicago chefs and more.
Check out the links for more details information.....
THE U&D COFFEE COCKTAIL
Good Cognac, Sweet Vermouth, CCC Kobuta, Hopewell-Revival Cafe Saison, Egg White, Orange Bitters.
1.5oz Sweet Vermouth
.5oz egg white
1 ristretto shot pulled over Demerara ice cube
3 dashes orange bitters
Top with Cafe saison
Glass: Chilled Collins, finish drink with 2 cubes
- shake all ingredients except beer without ice
- add ice and shake some more
- Double strain into chilled Collins glass
- top with 2oz beer
- drop 2 ice cubes
- Garnish: orange oil, 3 coffee beans
IMPROVED IRISH COFFEE
Powers Irish Whiskey, Guinness Brown Sugar Syrup, CCC Incahuasi, Spiced Hand Whip, Lemon-Almond Brittle
1.5oz Powers Irish Whiskey
1oz Guinness Brown Sugar Syrup
CCC Incahuasi Coffee
Top with Spiced Hand Whip*
& Almond Brittle**
Glass: glass coffee cocktail mug
Method: 1. build in mug: Syrup, Powers, Coffee,
- Top with whip and almond brittle
*Spiced Hand Whip: 1 cup heavy cream, 2 tablespoons powdered sugar, 1 tsp vanilla, 1 tsp Cinnamon, 1/4 tsp clove, 1/4 tsp nutmeg, 1/4 tsp Ginger powder. Whip all with a whisk until just stiffened, don’t over mix.
**Lemon-Almond Brittle: 2 cups slivered Almond, 1/2 cup water, 1 cup sugar, 2 tablespoons lemon juice, finishing salt.
Cook all but the salt in a saucepan til the water has mostly evaporated (about 5mins), spread onto parchment paper, top with salt to taste, cool til breakable.