“Give Back Blend” from Cartel Roasting Co. chose to highlight the International Rescue Committee recently. Proceeds go towards aid relief in Gaza.

Cocktail Inspiration

Give Back Blend of coffee from Cartel Coffee Roasters in Tempe Arizona and using ingredients that found itself in Phoenix and chose to thrive and make it a home

Ingredients

• 30 Ml. Licor 43 Original
• 45 Ml. Give Back Blend, nutmeg, and star anise coffee infusion
• 11 Ml. Raspberries
• 20 Ml. Blackberries
• 15 Ml. San Cosme Espadin Mezcal

Method

Cocktail Preparation

• Add 20 grams (about 4 individual berries) of blackberries to shaker tin
• Add 11 grams (about 2 individual berries) of raspberries to shaker tin
• Pour 30 mL Liquor 43 Original to shaker tin
• Muddle ingredients in the shaker tin
• Pour 15 mL San Cosme Espadin Mezcal in shaker tin
• Pour 45 mL Give Back Blend coffee infused with nutmeg and star anise in shaker tin
• Add ice and shake until ice breaks up
• Double strain with Hawthorne and fine mesh strainer over a big cube in a rocks glass
• Garnish with a single mint leaf with fresh lemon zest resting on top

Coffee Preparation

• Grind Give Back Blend coffee at cold brew setting
• Portion out 4 tablespoons of ground coffee for every 240mL (8oz) of water
• Boil water to 200 degrees Fahrenheit
• For every 4tbsp of ground coffee add one star anise and half a teaspoon of ground nutmeg
• Add all dry ingredients (ground coffee, ground nutmeg, and one star anise) to French press
• Add 240 mL (8 oz) of water boiled to 200 dredgers Fahrenheit into French press
• Let brew sit all together in fridge for about 4 hours
• Strain and set aside to use in cocktail