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Shawn heads to Seattle, where he meets up with bartender Charlotte Bernhardt at Tavern Law, and gets a lesson in cold brew coffee from one of Seattle's best roasters.

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- I'm Shawn Thomas and is Local Flight! A show where I travel to some of the best bars in the country to meet amazing mixologists, and challenge them to make innovative cocktails using unique local ingredients. In this episode, we're using some of Seattle's world famous coffee in a unique cocktail. I'm in Seattle to check out Tavern Law, an upscale cocktail lounge with a speakeasy vibe. Bartender, Charlotte Bernhardt, is a connoisseur of cocktails. Her passion for tinctures, spices and bitters can only mean the bar program is going to be exceptional. Nice to meet you! - [Charlotte] Nice to meet you, welcome. - Thank you, what an amazing space you have here. - Thank you, I love it. - What happens here in Tavern Law? - Classics, that we specialize in. And then we also have a really modern seasonally inspired, constantly changing, cocktail menu. And then a tincture program which is what I'm really crazy about. - [Shawn] Like a little apothecary. - [Charlotte] Exactly. - We'll I'd love to taste what you're up to. - I would love to make you something! - [Shawn] Great. - One of, this is kind of a variation of a cocktail that I actually have on the menu, right now. - Okay. - Super peaty Ila scotch, and ounce and a half of that. - [Shawn] Okay. - [Charlotte] We'll do half of an ounce of fresh squeezed lemon juice. Which you know makes all the difference. We also have a kumquat based shrub. Only a half an ounce of that, a little bit goes a long way. - [Shawn] I love shrub. The story that I heard was back in the day, before refrigeration, they would actually need to pickle their syrups in cordials. So shrubs are essentially a pickled syrup. - Yes... - [Shawn] I love shrubs. - Me too! My favorite sweetening element to use is demerara, a Caribbean style sweetener. Just a quarter ounce of that. - [Shawn] Okay. - And then we habanero tincture that we make, in house. Then we got, like, five drops, about... And then lovage tincture, it's kinda similar to celery... - Okay. - The flavor of it, super savory. - [Shawn] Do you do all these tinctures in house? - [Charlotte] All of them in house. - [Shawn] Wow. - [Charlotte] Based on moon cycles, because we're witchy and cool like that. - To finish it off we these Scrappy aromatic bitters, which I really love. We're gonna do two dabs of that. Add some ice to this... And we shake with two tins here, which I like a lot. It makes it easier. - [Shawn] Both metal? - [Charlotte] Both metal, seal that... - [Charlotte] And we're gonna double strain it... - [Shawn] Okay. - [Charlotte] I'm just using a fine strainer as well. - [Shawn] Yes. It's golden color. - [Charlotte] Hmmm, mmm... And then to finish it, we're going to garnish it with a lemon twist. But I also want to add a little bit of herbal quality. I'm gonna add a little bit of sage to it. - [Shawn] Beautiful. Everything comes through. - [Charlotte] Yeah? - Smokey scotch, little bit of bite from that habanero, and I imagine I'm getting a little bit of the lovage at the same time. This is really good, really balanced. - Oh, thank you. - Now one of the things that I've been doing as I travel around the country, is I'm finding local ingredients. And there's this great cafe up the street called Caffe Vita. - I know Caffe Vita! - You do? Why don't you come with me and we'll head over there and find some ingredients. - I would love to! - [Shawn] Caffe Vita has been a Seattle staple for 20 years. They specialize in small batch roasting, and hand select their beans from around the world. We met up with Ross Beamish, at their world training center for a lesson on cold brew. So tell us a little bit about Caffe Vita. - So we've been roasting coffee in the city since 1995. Every step of the process that we can be involved in, we will be involved in. We're talking about our buyer going straight to the farm, meeting with the farmers. And as far as the roasting process, we roast on a couple of vintage German roasters. The people packaging our coffees, know just as much about our coffee as the people that are buying it, and roasting it and training on it. It's like a big, all knowing family. Everyone is invested in it. Everyone cares. - Vita has just this reputation of being really huge, especially in the bar community. Which is really awesome. - What is that? That looks like something out of Tessla's laboratory right there. I mean, I've never seen anything like it. - Yeah, this is a company called Oji, these are made in Japan. This is actually a cold brewer. - Now is there less caffeine? - There is quite a bit more. - And it's easy drinking, that's dangerous. - And it's smooth, it's low in acid, so it's easy on the stomach. Yeah, it's a win, win, win. What I have here is 25 grams of this Brazilian coffee, pilatus, in 250 grams of water. So from there, what we need to do is saturate this with a little bit of water, and just enough to get 'em kinda covered and smothered a little bit. And then we can go ahead and get our filters in place. So we've got a cloth filter, which is gonna go on the bottom. If you wanna go ahead and hold that, Shawn. I'm gonna go ahead and get some coffee. - [Shawn] Steady hands after that caffeine. - [Ross] Right? Nothing like an espresso to steady your hand... - [Shawn] Exactly. - [Ross] And then I'm gonna take this paper filter, and it's gonna get wetted as well. And this is gonna sit over the grounds. It forms a nice little seal on top. - [Shawn] Yeah, it's great. - [Ross] Put it right in there. At this point, we'll go ahead and put our water into the top bowl. Get all that in there. Put our plug... And then it all goes in the top. We're just gonna open this guy up, twist carefully until you see your first drops of water, here's one. And then you kinda wanna fine tune it. We hope that it drips about 43 times per minute. So, yeah, I was thinking we have two California kings upstairs if you guys wanna take a quick seven hour nap. You'll be ready right at the end of it. All jokes aside, I think this will be great in a cocktail. - [Charlotte] Yeah. - [Ross] I have some for you guys to try, just right here. I'm gonna give it to you guys straight up. I think this will give you the unadulterated impression. - Wow. - So smooth. - That's really smooth, but really complex. - You give yourself about 20 seconds after a taste, it transforms into this beautiful cocoa, maple-y thing, and that's what I love about cold brew coffee. Twenty minutes after you're done with it, - [Charlotte] That tastes awesome. - You're like, man it's still good. - Citrus notes are definitely up front. And they're not too pronounced. It's like they're very soft. - Yeah. - I think this cold brew is delicious and I think we're gonna have a lot of fun playing with it when we go back to the bar. I'm really excited. - I've got a full jar for you guys to take back to mess around with. - Thank you. - Cheers. - Ross, thank you very much. - It was awesome, man. - Thank you. - [Shawn] Vitta's cold brew is truly a labor of love. This is some of the best coffee I've ever had. And I can't wait to see how Charlotte uses it in a cocktail. You know, when Ross said he was gonna give us a little bit of cold brew, I didn't realize he was gonna give us a growler of cold brew. - I know, that's huge! - 64 ounces of cold brew. - Awesome, let's not drink all of that. - No, no, we'll have a heart attack. Alright, so what do you think? - So we're gonna start with an ounce and a half of Grey Goose vodka. And I think because a little bit of that cold brew definitely goes a long way. I think just an ounce of this should be enough. - [Shawn] Yeah. - Because it's really potent stuff, so we'll do an ounce of that. We'll do a quarter ounce of chocolate liquor. And then, we'll add Amaro, but we only need about a quarter of an ounce of that as well. - [Shawn] Great. - [Charlotte] We'll do a quarter ounce of demerara, which goes really well with coffee. And then adding a bitter, black walnut specifically. - [Shawn] I think that's a great call. How many? Two dash? - [Charlotte] Two. - [Shawn] Yeah. - [Charlotte] Good? Okay. Give that a little shake... And we're gonna fine strain it. Into here. - [Shawn] Okay, wow. Really pretty color. - [Charlotte] Isn't that nice? I'm gonna make whipped cream really quickly. Using heavy whipping cream and some simple syrup. And then, fresh cardamom. I think this might be my favorite herb. I might go ahead and say that. - [Shawn] Cool. - I'm gonna seal this. Wanna shake this a little bit for me, make sure this is totally sealed. Don't hit yourself. While you're doing that, I'm gonna add some fresh ice to this. - [Shawn] Do it. I might see a future in this. - [Charlotte] You're doing a great job. I think it's probably ready. - Sound about right. Let's see... - [Charlotte] Nice, so we're just gonna spoon some of this on top there. - [Shawn] Great. - Look at that. - [Shawn] That looks amazing. - You can see the cardamom too. A little bit of freshly ground cinnnamon on top. Cheers! - Cheers, thank you! - You're welcome, I hope you like it. - Delicious. - [Charlotte] Yeah? - Yes, I like that fact that nothing overpowers anything in the cocktail. Cold brew shows up, pairs really well with the Grey Goose, very smooth. The sweetness is not overpowering. Very balanced. And the cardamom works a great aromatic. Well done, Charlotte. - Thank you, you too. - We can't leave this drink nameless, we have to come up with a name. - Oh lordy, okay. - Well let's think about this. - Okay. - We got Caffe Vita, that beautiful local roaster. - Uh huh... local, Vita Love it loca... - Livin' la vida loco? - No... - Living the Vitta Local... - I don't know... - I say we shorten the name and we just call it La Vitta Local. - La Vitta Local, I love it. I think it's perfect. - It was really nice to meet you. - So nice to meet you. - I wish you well Charlotte. - Thank you Shawn. - I'll see you. - Have fun in the rest of those cities!

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