Charleston-based Springbok Coffee Roasters has provided Holy City Sinner with some fun holiday cocktail recipes to share with our readers.
Owner Jason Bell is a licensed Arábica Q Grader who roasts small-batch, hyper-local, artisan coffee for some of Charleston’s top coffee shops (Butcher & Bee, The Daily, and Mercantile & Mash to name a few) with the mission of producing the highest quality morning brew possible. Bell and his team provided the below recipes, which are all made with Springbok’s specialty coffee.
The Drunken Snowman
Made with Springbok’s Harleston Village Blend (named after Charleston’s quaint downtown neighborhood), which has hints of chocolate and almond, this frosty drink makes the perfect sweet ending for any holiday celebration.
- 1 scoop of chocolate ice cream
- 1 oz. Baileys
- 2 oz. Springbok’s Harleston Village Blend
- Peppermint whipped cream, for garnish
Bourbon Butterscotch Latte (above right)
Ideal for cozying up by the fire on a blustery winter night, Springbok’s Uraga coffee from Ethiopia has notes of brown sugar and caramel, pairing perfectly
- 4 oz. Springbok Uraga
- 1 oz. bourbon
- 1 oz. butterscotch sauce
Red berry, chocolate and peach notes define Springbok’s Kayon Mountain Farm coffee, which pairs perfectly with Irish Whiskey and maple syrup for a sweet start to a buzzworthy morning.
- 4 oz. Springbok Kayon Mountain Farm
- 1 ½ oz. Irish Whiskey
- 2 tsp. brown sugar
- 1 oz. maple syrup
For more information, visit springbokcoffee.com.
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