Beverage R&D | Fall Edition 2019

October 7, 2019

Liquid Chef: Yani Ramos

 

 

          Yani Ramos is a dynamic artist with fifteen years of experience in the food and beverage hospitality industry. Having seen success as an event manager, experiential event designer, and festival project manager, her expertise comes from multiple unique leadership experiences. She brings energy, creativity and collaboration to every project she engages.

          Yani has operated vibrant new bar concepts in both Mexico and Colombia, where she refined her sensibilities on international mixology. Her determination and focus have led to continuing innovation in cocktail culture. While sharpening her mixology skills, she makes sure to never lose sight of her femininity in a competitive cocktail scene. She seeks to create unforgettable experiences that fuse the senses. Using agave-based spirits as her medium, she bridges the gap between authentic Mexican culture and the modern culinary world.

          We recently had the chance to collaborate with Yani on several craft cocktails, featuring our three ready-to-drink bottled products: Magical Quechua Cold Brew, Sparkling Cascara, and Coffee Flower Blossom Tea. Here are six fresh ideas for unique cocktails with a Mexican/ Colombian infusion.

 

CASCARA & BERRIES

Ingredients:

• 1 egg (egg white only)
• 3 Raspberries
• .50 oz Honey Syrup (Diluted Orange Blossom Honey 1:1 honey/water)
• .75 oz Fresh Lemon Juice
• 1.5 oz Afficionado Cascara
• 2 oz Gin

Process:

• Muddle Raspberries
• Add ingredients , egg white last
• Dry Shake then shake over ice
• Double strain into coupe
• Garnish : Orange peel & micro flowers

BOOZY BLOSSOM TEA

Ingredients:

• .50 oz Blossom Syrup (1:1 Afficionado Blossom/ Demerara)
• .75 oz Fresh Lemon Juice
• .50 oz Solerno Blood Orange liqueur
• 1.50 oz Chamomile infused bourbon (200g Chamomile/750 ml Bourbon)

Process:

• Combine ingredients , stir in glass yari
• Heat in electric kettle
• Serve in tea cup
• Garnish : Dehydrated Blood Orange, herbs, honey stick

AFFICIONADO ESPRESSOTINI

Ingredients:

• .25 oz Demerara Syrup (1:1 Demerara Sugar / Water)
• 1.5 oz Afficionado Cold Brew
• .50 oz Licor 43
• 2 oz Casa Amigo Reposado
• 4 dashes Orange Bitters

Process:

• Combine ingredients
• Hard shake over ice
• Double strain into coupe
• Garnish : Orange zest & roasted coffee beans

CAFECITO (non-alcoholic)

Ingredients:

• 3 oz Afficionado Cold Brew
• 1 oz Afficionado Cascara
• .50 oz Chipotle & All-spice Honey Syrup
• 4 dashes Orange Bitters

Process:

• Combine ingredients
• Hard shake over ice
• Double strain into rock glass
• Serve over ice
• Garnish : Orange zest & peel , cinnamon dust

CASCARA MULE

Ingredients:

• 1 oz Afficionado Cascara
• 1 oz Fresh lime Juice
• .75 oz Ginger Syrup (1:1 Fresh Ginger Juice/ Cane Sugar)
• 2 oz Vodka or Mezcal

Process:

• Combine ingredients
• Hard shake over ice
• Strain into Collin glass over ice
• Top off with Fever Tree Ginger Beer
• Garnish : Dehydrated Lime Wheel & Mint Plush

CASCARA SOUR

Ingredients:

• 1 egg (egg white only)
• 3 Blackberries
• .50 oz Honey Syrup (Diluted Orange Blossom Honey 1:1 honey/water)
• .75 oz Fresh Lemon Juice
• 1 oz Afficionado Cascara
• .50 oz Giffard Pamplemousse Liqueur
• 1.5 oz Tequila Blanco

Process:

• Muddle Blackberries
• Add ingredients , egg white last
• Dry Shake then shake over ice
• Double strain into coupe
• Garnish : Lemon peel & Angostura

 

Planning on trying out Yani’s recipes? Let us know!

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