The 18th Alchemist
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A hot, coffee-forward drink where Blended Scotch sits in the bottom of a Chemex while sweetened, bitters-spiked water is brewed through the grounds above it. Roasty and lightly sweet, with a gentle spice from the Angostura.
Similar names: 18th Century, 18th Century Cocktail, Alchemist, Alchemist (Sam Fraser), Alchemist's Elixir, The Alchemist
Method
Built
Glass
rocks
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
30 ml
fig and vanilla
18 drops
Homemade bitters, cardamom and orange
90 ml
210 ml
93°C
21
grams, Guatemalan Palhu Estate
🌱 Vegan🌾 Contains gluten
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AdInstructions
- Fit a paper filter in a Chemex, rinse it with boiling water, then lift the filter out and tip the water away.
- Pour the Blended Scotch into the bottom of the Chemex and stand the Chemex in a hot water bath that reaches about 5 cm (2 inches) up its sides.
- Put the filter back and add the coffee, ground a little coarser than for espresso.
- In a separate jug, mix the simple syrup, Angostura bitters and freshly boiled hot water.
- Pour on just enough of the mixture to wet the grounds, give them a quick stir and leave for 30 seconds.
- Pour the rest in slow circles, starting at the edge and finishing in the middle.
- When the filter cone is full, let it run through, then pour the remaining liquid into the centre.
- When the dripping slows, remove the filter with the grounds and pour the drink into a rocks glass.