Kryptonite Coffee Cocktail Pairs Well with Sunday Brunch Menu

Photo Credit: Lauren J. Mapp
Working at the Liberty Public Market, I am constantly inspired by the various vendors to create cocktails based on their wares.

While some of those menu items don't exactly translate to bar beverages (sausage and arancini, I'm looking at you), other pairings work very well. This is how my Mess Hall Kryptonite was created.

The WestBean Coffee Roasters in the market at Liberty Station makes a delicious kryptonite by infusing mint into their traditional cold brew. Many a weekend shift for me starts with this special coffee treat, so of course I had to figure out a way to emulate it for our bar customers.

I made a house-infused coffee rum to use in a pseudo mojito, sans lime. Enjoy as a brunch cocktail or when you need a happy hour pick-me-up.

Mess Hall Kryptonite

2    oz. Coffee-infused Rum
1/2 oz. Falernum Syrup
4          Mint Leaves
            Fever Tree Club Soda
            Mint Sprig (Garnish)

Pour coffee-infused rum and falernum into a cocktail shaker, add mint and muddle thoroughly. Add a scoop of ice and shake for 10 seconds. Double strain into a rocks glass over fresh ice. Top with a splash of Fever Tree soda and stir. Lightly smack a sprig of mint and place in the glass as a garnish.

Housemade Coffee-infused Rum

1 oz.  Whole Coffee Beans
1        Cutwater White Rum

Weigh half an ounce of coffee beans then pour into a large glass jar with one bottle of white rum. Shake once a day and infuse for three weeks total. When ready, pour mixture through a strainer, discard beans and store rum until ready to use.

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