Russian Coffee

Israel Morales, Kachka | Portland, OR

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. 


Serving: 1

  • 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

  1. In a tempered mug, add all ingredients and stir to mix.
  2. Top with an inch of whipped chicory cream (see Editor's Note) and garnish with an orange peel.
Editor's Note

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.