Drink of the Week: Time to Percolate by Crystal Chasse

Time to Percolate, bottle and cocktail, featured image

While living on Kauai I ran a Tiki program and worked at a coffee roaster, so I used those memories to create my cocktail, Time to Percolate.

Pineapple and coffee are two of my favorite flavors and I decided to play around with the Bepi Tosalini Expre to deliver that coffee kick I craved. I have been focusing on crushed ice drinks recently and wanted to make this drink the perfect consistency so that it would dilute well as you sat outside and imbibed. Chocolate chunks are the preferred garnish because they support the chocolate notes in the Expre, (and who doesn’t love a cocktail AND a snack?)

Time to Percolate cocktail, bottle and glass in kitchen

Time to Percolate

Time to Percolate

By Crystal Chasse

Ingredients:

  • 1 1/2 oz. Bepi Tosalini Expre
  • 1 oz. Aged Rum
  • 1 1/2 oz. pineapple puree*
  • 1/2 oz lime juice
  • 3/4 oz cinnamon Demerara syrup**
  • 2 dashes orange bitters
  • Chocolate chunks/ grated cinnamon (for garnish)

Preparation: Add all ingredients to a tin. Add a touch of crushed ice, close and shake quickly (whip shake.) You don’t need to shake it much. This is just to incorporate the ingredients before pouring over crushed ice. Fill snifter to top with crushed ice. Pour cocktail over it. Top with more ice if needed. Take some crushed ice and fill a citrus juicer. Press down and form a crushed ice shell. Place on top of cocktail and fill with dark chocolate. Finish with a dust of fresh grated cinnamon and a straw!

*Pineapple Puree

Puree pineapple in a blender or food processor. It will be thick! This is necessary since we will be topping crushed ice. Crushed Ice How to:  Add ice cubes to food processor or blender and pulse until ice is crushed

**Cinnamon Demerara

Preparation: Put 2 sticks of cinnamon in 1/2 cup of water in a small saucepan. Bring to a boil, lower and simmer for 10 minutes. Mix in 1 cup of Demerara sugar (or cane sugar or sugar in the raw). Stir until dissolved. Let cool before use.


Meet Crystal Chasse

CHILLED 100, New York

Crystal “Sassy” Chasse has tended bar in New York, San Francisco, Hawaii, and Massachusetts. She loves to create cocktails that intrigue the imbiber, while being approachable. She also loves beer and is a Certified Cicerone! Her cocktails have appeared on Thrillist, Bravo TV and Supercall and in Food & Wine. She is featured in Forbes Magazine’s Women Running the Liquor World: Part 2 and was named Gin Magazine’s Genever Ambassador of the Year 20190.

She was honored to be the guest editor of Chilled Magazine Vol. 10 Issue Vol 5!

Crystal Chasse - CHILLED 100, New York

Crystal Chasse – CHILLED 100, New York

The post Drink of the Week: Time to Percolate by Crystal Chasse appeared first on Chilled Magazine.

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