Black Dragon No. 13 Recipe
Slightly sinister and ideal for the cooler fall temperatures. The Black Dragon No. 13 (an Anders Erickson original) features flavors of coffee, toffee, and stout beer. Velvety smooth and finishes with a slight herbal note. Is it a coffee cocktail or a beer cocktail? You be the judge.
Prep Work Notes
For this recipe you will need cold brew concentrate. Prepare the night before you plan on creating this cocktail to ensure freshness. You can scale up or down based on how many cocktails you plan on making.
Cold Brew Concentrate Recipe
Begin with one part coarsely ground Bartender's Blend Coffee (for example we used 80 grams of coffee)
Add eight parts cold water (for example we used 640g of water)
Seal in an airtight container and place in fridge for twelve hours
Strain off the grounds and you'll have the coffee concentrate!
*Any leftover concentrate makes for a great quick cup of coffee in the morning
Black Dragon No. 13 Recipe
Begin by pouring 1oz. of Congac in a shaking tin. Follow with 1oz. of Bartender's Coffee cold brew concentrate. Then 1/2 oz. of Averna, & 1/4 oz of Demerara syrup.
Add Ice and shake for 10-15 seconds.
In a chilled glass, pour 4oz of your favorite strong stout (we used Dragon's Milk Stout).
Lastly, gently pour your cocktail from the shaking tin over the top. Make sure to pour slowly here as it will want to foam up.
Spooky finishing touch option: stencil on a spider web, skull or your favorite Halloween character. Enjoy!
Black Dragon No. 13 Cocktail Ingredient List
1 oz. (30 ml) Pierre Ferrand 1840 Cognac
1/2 oz. (15 ml) Amaro Averna
1 oz. (30 ml) Bartender's Coffee cold-brew concentrate
1/4 oz. (7.5 ml) rich Demerara syrup (2:1 sugar:water)
~4 oz. (~120 ml) New Holland Brewing Dragon’s Milk (or your favorite dark beer)