The Post Bender
How to make Post Bender Recipe - Hubbub Coffee Company Recipe From Drew Crockett at Philadelphia, PA
Serves 2
SIMPLE SYRUP:
1 tbsp (22g) molasses
1 tsp zested ginger
1 ½ tsp (6g) sugar
¼ cup (60ml) water
½ cup (118ml) freshly brewed coffee, at room temperature (see Chemex Brewed Coffee, here)
1 (12-oz [340ml]) bottle porter beer (has strong chocolate presence)
Method:
To make the simple syrup, combine the molasses, ginger, sugar and water in a small saucepan and bring to a boil over medium-high heat. Stir to make sure all the ingredients are combined and the sugar is dissolved. Remove from the heat and set aside.
Fill a cocktail shaker halfway with ice. Pour in the coffee and 2 to 4 tablespoons (30 to 60ml) of the simple syrup and shake vigorously. Strain into 2 cocktail glasses and top with about 3 ounces (90ml) of porter each.
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