Knives and Coffee

DavidABQ said:
CHNeal, here is a Zaan for sale onthe board. It looks like something you might like. It would make a nice addition for someone who enjoys 3.5" and longer knives.

OD Green Umnumzaan Tanto in S45vn / KnifeArt CF Large Sebenza 31 in S45vn

Both blades are like new. Having never been carried or cut with. Immaculate condition having just received them. Only handled and photographed. Both come with everything they should. Not looking for trades on these. 1. Umnumzaan Tanto OD Green in S45vn - RELISTED 2. KnifeArt CF Large...
www.bladeforums.com www.bladeforums.com

Edit to add photo.
Since this is a thread about knives and coffee let me share a photo.

aZG4FQg.jpg
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LMAO You are killing me!
Besides haven’t I done enough damage in the last 7 days?
View attachment 1778100
 
wonderboy1377s said:
Yes I did. I did one table spoon of the syrup. The bourbon was a hearty pour. The coffee was an americano
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I'm a fan of bitters in general but I usually think of them in terms of strong herbal tinctures like Angostura. I'm also a fan of amaro and sweet herbal liquers like Chartreuse, Fernet-Branca, and Jagermeister. I've just never considered mixing those kinds of flavors with coffee.

I'm also curious about that syrup. I looked it up and they apparently use the leftover mash from making a cherry bark and vanilla bitters. I'm interested in both of those things. Thanks for another rabbit hole to explore...
 
Chronovore said:
I'm a fan of bitters in general but I usually think of them in terms of strong herbal tinctures like Angostura. I'm also a fan of amaro and sweet herbal liquers like Chartreuse, Fernet-Branca, and Jagermeister. I've just never considered mixing those kinds of flavors with coffee.

I'm also curious about that syrup. I looked it up and they apparently use the leftover mash from making a cherry bark and vanilla bitters. I'm interested in both of those things. Thanks for another rabbit hole to explore...
Click to expand...
Bitters are a must in Wisconsin. There is a bar on Washington Island Wisconsin that is the largest consumer of Angostura bitters in the world.

I had that syrup sitting around for a bit and just wondered how it would taste in coffee after my parents gave me some Door County Cherry coffee the other day.
 
wonderboy1377s said:
Bitters are a must in Wisconsin. There is a bar on Washington Island Wisconsin that is the largest consumer of Angostura bitters in the world.

I had that syrup sitting around for a bit and just wondered how it would taste in coffee after my parents gave me some Door County Cherry coffee the other day.
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I remember learning about that back in the day. Angostura bitters were apparently counted as "medicine" and could be excepted from Prohibition. So they set up for it at that bar and it became a tradition.

That idea sparked some exploration back in college. We had a full bar at the house and we tried using it as a primary ingredient in cocktails. My favorite was equal parts dry gin and Angostura bitters with a splash of either orange blossom or rose water. Enjoyed neat at room temperature, it was both strong and mellow with an intriguing floral warmth. I hadn't thought about that in probably twenty years.
 
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