Mike's Mix: The LP
Every week, Mike Augustyniak picks a new cocktail recipe from a local mixologist. This week he's tackling the LP from Five Watt Coffee.
The LP
First, create a flavored simple syrup by boiling together: 1 cup of muscovado sugar, 1 cup of water, 2.5 cinnamon sticks, and 1/4 cup of whole star anise. Let the syrup cool, and refrigerate if desired.
To a 6 oz. cappuccino cup add:
- Just under 1 oz. of the syrup
– Several dashes of Dashfire's Ancient Chinese Secret Bitters (see below)
– Espresso and steamed milk, prepared as a cappuccino
Zest a lemon rind, and scent the outside of the cup and handle.
Taste Test
The pumpkin spice latte isn't the only way to fill your mug with fall. Named for the love of music shared by Lee & Caleb, the owners of Five Watt Coffee, the LP is flavored with anise and cinnamon simple syrup. Aside from the few extra minutes it will take to make the simple syrup (which can be used in everything from your morning coffee to the next experimental cocktail you're mixing up), this is a straightforward and easy drink to make at home. Don't be afraid of the anise flavor — I don't like licorice, but I love this drink — and don't skip the lemon garnish!
(credit: CBS)
The Doubleshot
The Ancient Chinese Secret Bitters used in this drink are made locally by Lee Egbert, who started Dashfire Bitters, and who co-owns the new 11 Wells distillery in St. Paul. I had a chance to sample the bitters when I toured the 11 Wells "test kitchen" (located with the distillery in the old Hamm's brewery) and I was blown away by their unique taste. You may already have bitters in your kitchen or bar at home ... but you don't have these bitters. I highly recommend picking some up, and trying them not only in the LP from Five Watt, but your Manhattan or Old Fashioned too. Dashfire Bitters are sold locally in liquor stores, but also online through Amazon.
About Five Watt Coffee
The owners refer to themselves as "self-declared jesters, unicorn hoarders, high-fivers and music geeks," who are "dedicated to the highest quality standards from the field all the way to the coffee bar."
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