If you love COFFEE, COCKTAILS, either or both, this channel might just be right for you! ☕️🍹
As Double World Coffee in Good Spirits Champion, I love to share what I have learned about coffee and cocktails, and how to bring the two together to make create unique, exciting drinks... my 'niche'!
▶️ Expect coffee cocktail recipes, how-tos, deep dives into classic and contemporary coffee cocktails, reviews, competition-related content, brewing tips and pretty much anything that relates to coffee or cocktails.
🌍 I am a brand ambassador and consultant, and enjoy sharing my interest in coffee and cocktails with the world.
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📩 E-mail [email protected] for business enquiries (partnerships, appearances, consultancy).
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im not quite sure if by rounding flavours with reposado you will loose that brigh sharp siesta profile that is so great!
Hi Dan. Great vid. Keep up the amazing work buddy.
That's a sexy looking drink indeed. Good on you mate.
I’m in Canada and have no clue how to get paragon cordial. Any alternatives??
Why does the YT algorithm hate this guy? He deserves so much more views
Damn, nice
This is incredibly well shot and put together, and you're a natural in from of the camera! Very insightful and contains all you need to get started out in cocktail-making. I love how you go through all the different spirits in the beginning plus give the general science behind mixing / balancing. Can't believe this is free and out there for all, sterling work Dan!
Can you make it mocktail version of this?
Hi I’m Dan I need to flex my titles to be validated
lol this was pretty much my coffee masters drink 🤣
At work we do some homemade liquors and one of the most originals is cucumber, I do some sort of oleo as a base then mix with a white spirit… it’s delicious. Surprisingly it tastes almost like melon.
10/10 tasty I can confirm
I had been playing around with this idea, but never got around to trying it. Glad to see I'm not the only one. This looks great👍 I like the blend of sugars! I think the filtering process would be faster by layering a nut milk bag over a cheesecloth. The coffee filter method takes suuuuuch a long time!🤯😆
how much gin should we put in this if we want to turn it into a drink
I love your stuff Dan, but if I can be honest, it's a little odd to talk about sustainability and using lemon peels while half a passionfruit is wasted as garnish.
But he says to eat the garnish in the video..? What else would you use a passion fruit for other than eating?
@@pauldaplayfulpanda3042 he also said it's served at Wimbledon. Those preppy English folk there aren't going to scoop out that passionfruit using a spoon or something to eat it. That's why I didn't mention the blackberry. Coz that people might eat.
@@illusioniser fair fair, not sure that's on Dan though
To reassure you, the drink at Wimbledon is served with a teaspoon and everyone I saw drinking it yesterday ate both the passionfruit and the blackberry, they work nicely together!
@@pauldaplayfulpanda3042 I think it is. But glad to know Dan has been following up too. This sustainability push behind the bar is new, and not everyone cares about it enough.
Very interesting idea! I'd love a deepdown on more fruity / fresh coffee cocktails
You’re in luck, check out the newest video!
im here for the tennis puns
All day long!
cool stuff!
Wait a sec. In your other video, you mixed the spent grounds and sugar, and let it sit for "6-8 hours", but in this one you're just stirring it for "a minute or two" to get the thick paste. Which do you recommend and why?
Thanks for a great video! :D Trying to make the coffee liqueur, with a vodka as my chosen spirit base. When it comes to the filter coffee you are adding, does it need to be warm/freshly brewed, or can I use cooled down coffee I made earlier today? Seeing as the sugar and espresso pucks already is disolved into a slurry, does the heat from the freshly brewed coffee add something to the mixture? :)
I’m a huge Pimms cup fan. Had never thought about making a coffee/espresso drink with it before. I’m def gonna try this out! Thanks.
Hope you enjoy it!
3 of my favorite things together: tennis, spirits, and coffee. Congrats Dan!
Excited for this series as all the cocktails sound inspired and delicious. Side note: I did not think it would be possible for Dan to be any hotter, but the tennis outfit just accentuates all his handsome features, bad tennis puns notwithstanding.
haha I like the tennis theme!
First I guess
you are right!
Xanthan Gum will keep it from separating
Wait no dilution in the Tropical Plane?
The whey plus the ice block are plenty of dilution for my taste, but you could stir it down with ice if you’d prefer more 😁
Hi Dan. Really much enjoying your videos, very inspiring. Could you perchance do something with Coconut? 🥥. Cheers, thanks.
Thanks so much! Check out the Champagne Coffee Colada, that’s one of my favourite recipes from last year!
Look good.
If you were using the vodka-preserved version of this (i.e. completely replace the filtered coffee with vodka) in your Ultimate Espresso Martini template, what final specs would you use for the cocktail?
Legends say It took 528 years to get the video finished
i need to buy fernet branca
Didn't even realize you made an orange liqueur video. Another fantastic job.
Thank you, I hope you like it!
Sound like a fantastic cocktail! I have to try it! Couldn't one use some whiskey stones for the original macunaima if over-dilution is a concern? They might distract from the color though, so they'd need to match the cocktails look
it was tasty thanks for the recepie
So glad you enjoyed it!
As a brasilian...i need to try this macunaima variation...really nice cocktail. Keep walking
Looks amazing!
This sounds amazing! Can't wait to try it ☺️
Soho house worker, here. Back when “House Tonic” was introduced to the club, we had 4 different drinks and this was one them. The original recipe called for 7 leaves of coriander. Cazadores rep, agave, lime.
Been looking through all videos mmm no recipes??
Big thanks to this video’s sponsor, Monin. Head over to monin1912.com to learn more about Monin’s vast and excellent range of products!
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Big thanks to this video’s sponsor, Avallen Calvados. Head over to avallenspirits.com for more about the amazing work they are doing! 🍏
Big thanks to Paragon for sponsoring this video! Check out paragoncordial.com for more!
Thank you!
is the use of espresso primarily due to grind size/easier extraction of the remaining solubles? Have you tried this with any advanced fermentation/process coffees? I imagine a nice co-ferment or natural process really being awesome in this recipe.
I INSTANTLY followed your channel! Thank you 😂
good job but consider brewing and chilling the tea and mixing it with the milk before curdling, it’ll help filter out some tannins and round up the drink even further.
I do this at home and freeze the pineapple chunks as solid as they will freeze, then use them in place of some of the ice when making a drink with the pineapple rum.
Good video and tips. I got myself a second hand Nespresso Vertuo machine for about 15-16 £ Does a great jon extracted straigt into a chilled chacker filled with espresso-liquor, sugar-suryp and vodka.