Heering once again in the New York Times!

Morning Joe With a Jolt

Troy Sidle Coffee cocktails at the Randolph, from left: the Incoming Tide, World’s Best Dad, Slow Trip to New Orleans and Double Punch.
For those who find that a cup of joe just isn’t quite enough to get them going in the morning, the Randolph at Broome has started serving coffee with an extra kick, starting at 8 a.m.
Hot and cold coffee cocktails — for $13 — include the World’s Best Dad, laced with Laird’s Applejack and sweet vermouth, and the Slow Trip to New Orleans, a glass of Bulleit bourbon, Plymouth sloe gin and coffee.
Troy Sidle of Alchemy Consulting, a consulting firm that developed the program for the Randolph, said it wasn’t easy finding the right spirits to go with coffee.
“Spirits that were too complex were outshone by the coffee,” Mr. Sidle said. “We found, because coffee beans are a fruit, fruit-based liquors worked best.”
Hence the Incoming Tide, which calls for Cognac and Cherry Heering. The fruitiest cocktail on the list is the cold Double Punch, with Pisco, distilled from grapes, and maraschino liqueur, derived from cherries.
The general coffee-to-alcohol ratio in the cold coffee cocktails is 2 to 1; the hot cocktails contain less booze.
For those who don’t wish to have their eyes opened quite so wide so early, there is regular coffee, ground to order, with a rotating selection of five roasts (recent selections included Oslo Papua New Guinea and Dark Matter Ethiopia Yirgacheffe). But they’re not serving espresso or cappuccino.
“The Randolph is known as an all-American, rock-n-roll bar,” Mr. Sidle said. “We wanted to stay true to the idea of an American bartender rather than an Italian barista, so we went back to a 1960s Greenwich Village idea of an American coffee house.”
Each cup is slow-dripped through custom-designed pour-over devices.
Between the pour-overs and the cocktails are “augmented coffees,” which are enhanced with a variety of spices, nuts and other flavoring agents. “We didn’t want to cover up the coffee” with the flavor mixes, said Mr. Sidle. “We wanted to bring out the flavors in the coffee.”
With the soothing Summer Road, the mix of malted milk powder and Oaxacan chocolate is added as a powder to the dry coffee grounds. In other drinks, the flavor spike comes from house-made elixirs, like the Fountainhead, which is supplemented by a blend of sarsaparilla, orange peel and star anise, topped with whipped cream.
All the augmented coffees have something else you wouldn’t expect in a coffee house: salt.
“We kept finding that when we added sweet elements to coffee, it would result in a somewhat tannic note,” said Mr. Sidle. “The salt somehow inhibits that unpleasant sensation.” (Some of the coffee cocktails also contain a pinch of salt.)
After 5 p.m., all the coffee apparatus is packed. So if you’re craving a coffee cocktail, last call is 4:30 p.m.

The Randolph at Broome, 349 Broome Street (Elizabeth Street), NoLIta, (212) 274-0667


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