“I have no background in coffee, I’m still learning a lot. So I’m all about sharing my recipes. People say, “No you don’t want to do that.” But I feel like I can create new drinks, so I don’t mind sharing. So here’s the recipe for The Gilbert, named after my grandfather, inspired by the Old Fashioned cocktail. It’s our smallest elixir by volume, but it’s the most flavorful.” – Daniel Brown, co-owner of Gilly Brewing Company in Stone Mountain, Georgia.
The Gilbert Coffee Elixir
Mix and Muddle
This drink starts off by adding the sugars. Daniel uses a combination of sugars to add more depth to the flavor. The Gilbert contains raw sugar and a cube of cane sugar. To this add a dash of regular Angostura bitters, and a dash of Angostura orange bitters.
A splash of hot water is added to this to melt the two sugars slightly. This begins the process of creating a simple syrup. Muddle the sugars at this phase. The cube of sugar can take more time to break down, so muddling speeds up the process. You will end up with a paste consistency or even a syrup depending on the temperature of the water added.
This elixir uses cold brew coffee. Cold brew is not the same thing as iced coffee. To make cold brew coffee, grind your coffee beans and add to a pitcher of cold water. Place the pitcher in the fridge for up to 24 hours. Filter the coffee grounds out and reserve the liquid. For this recipe, add three ounces of cold brew coffee to the mixing glass.
A Dramatic Finish
Using a sharp knife, slice a one-inch wide strip of orange peel.
Add a king cube to a low ball cocktail glass. Use a cocktail strainer over the mixing glass to keep out larger chunks of sugar. Strain the coffee over the ice into the glass.
Now the show stopper! Light a match, and holding the flame over the drink squeeze the orange peel. The spritz of juice will ignite a short burst of flame from the match. Wipe the rim of the glass with the peel to add aromatic oils. Garnish with the peel.
The Gilbert - A Coffee Elixir
- 1 cube cane sugar
- 1 tsp. raw sugar
- 1 dash Angostura bitters
- 1 dash Angostura orange bitters
- 1/2 ounce hot water
- 3 ounces cold brew coffee
- 1-inch slice orange peel
- 1 match
Add sugars and bitters to a mixing glass.
Add hot water and muddle until slightly melted.
Add cold brew coffee.
Using a sharp knife, cut a 1-inch strip of orange peel.
Add ice to a low ball glass.
Using a strainer on the mixing glass, pour the coffee mixture into the low ball glass.
Light a match and hold it over the glass. Squeeze the peel and allow the spray to ignite.
Wipe the rim of the glass with the peel, garnish with the peel, and serve.
Wanna know the story behind using the flaming technique in this recipe?
Read about it here.
Hear the story behind the name of the coffee shop!
Daniel tells the story here.