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.

The Post Bender