Kistend Bitten is back! With darker, even roastier coffee notes.
If you haven’t met Kistend Bitten before, be sure to check out the original story here. This time around we not only co-fermented the molasses with cold brew coffee we made in house and dunder -- we also distilled the rum mash over whole, roasted coffee beans.
We are all in on the espresso martini these days. And Kistend provides a nice riff on this 90s classic.
The coffee from this batch came from the recently shuttered Brownsville Coffee Roasters. Tying back to the roastery’s neighborhood namesake, $5 of every bottle sold goes to Brownsville Community Culinary Center, located in the Brownsville neighborhood of Brooklyn.
The BCCC provides a space for community members to organize, celebrate and address social change. The BCCC is also home to the Diabetes Wellness Program, a community-focused health initiative focused on intervention and advocacy, in addition to other organizations working to positively impact the neighborhood.
The Espresso Martini
*Ceylon Cinnamon Syrup
1 cup sugar
1 cup water
4 sticks ceylon (soft) cinnamon
In saucepan combine water and cinnamon and bring to a boil. Add sugar and remove from heat, stir. Allow to cool to room temp, then strain off cinnamon.