The Expeditionary Force
I drink two or three cups of coffee on daily basis, or else I will end up with a persistent headache that ibuprofen will not solve. Of course it’s not always possible to predict how much coffee you want or can have. So you can either take a piecemeal approach, brewing each cup as you go, or brew an amount that may end up being too much. Generally I’ll go the later route, because I can usually manage.
If you do this too, you may dump the excess when you have it, but there isn’t a need to waste it. If you freeze into ice cubes it is handy for serving with iced coffee to keep your beverage cold without diluting its strength. Of course it struck me that this isn’t the only application for this trick. Cocktails seemed obvious. Coffee and bourbon can be a great combination, and sweet spices can work well with both. With summer being half over at this point, we’ll be into Fall/Winter cocktails before you know it.
The hardest thing about this cocktail was settling on the name. I like to draw on regional appropriateness either regarding where I’m from, where I developed the cocktail, or the provenance of the ingredients. In this case we have a spirit from the American South (but derived from that from Scotland), the Caribbean, Latin America (though actually Africa), and Asia. The first thing that came to mind was “The Fitzcarraldo”, but that was taken. Next I thought “Filibuster” in the mercenary sense rather than the parliamentary maneuver. Son of bitch, that’s taken too. Going off of that, calling it a William Walker occurred to me, because it ticked off a lot of boxes: American from the South, connections to Latin America, etc. He was, however, a complete piece of shit who ticked off those boxes in particularly unsavory satisfaction. So in the end I settled on “Expeditionary Force” as a tongue in cheek referenced towards the US’ predilection of invading countries through-out Latin America, the Caribbean, and Asia for that matter.
Here’s what you need:
- 2 oz Bourbon
- 3 premade coffee ice cubes
- 2 dashes of Angustura or Peychaud’s bitters or whatever you prefer
- 2 tsp St. Elizabeth Allspice Dram
- 1 star anise as garnish
Stir Bourbon with coffee ice, dram (an allspice flavored liqueur from Jamaica), and bitters. You may choose to discard the coffee ice and pour the cocktail over 3 fresh coffee cubes in a rocks glass. Finish off by floating the star anise on top.