Although kvass (a fermented and subtly alcoholic Eastern European beverage) is traditionally drunk cold, Kachka’s Israel Morales felt that its comforting flavor worked well in a hot winter cocktail. At his Portland, Oregon, Russian restaurant he toyed with the idea of warming up the kvass for a hot toddy, but landed instead on this spiked coffee riff, which he says is a throwback to midcentury America’s fascination with the style. The result is a cocktail that is bittersweet and reminiscent of an Irish Coffee with its lightly-whipped chicory cream garnish.
Israel Morales, Kachka | Portland, OR
- 1 1/2 ounces brandy
- 1 1/2 ounces Nash Kvass
- 3 ounces coffee, freshly-brewed and strong
Garnish: orange peel and whipped chicory cream
- In a tempered mug, add all ingredients and stir to mix.
- Top with an inch of whipped chicory cream (see Editor's Note) and garnish with an orange peel.
To make chicory whipped cream, to a mixing bowl, add 4 ounces heavy whipping cream, 1/2 ounce simple syrup (1:1, sugar:water) and 1/4 ounce chicory molasses. Whip ingredients to soft whipped cream. It should be slightly pourable.