49th Parallel Coffee Cocktail Recipes

Three top Vancouver bartenders share their buzzworthy coffee cocktail recipes

Vancouver-based Forty Ninth Parallel Coffee Roasters has teamed up with three of the city’s most buzzed about bartenders to make summer-inspired coffee cocktails

First, you’ll need the French Press Cold Brew Coffee

  • Coffee Mass: 175 g
  • Water Mass: 800 mL
  • Brew Time: 16 hours
  • Grind Setting: Coarse
  • Dilution: 400 mL of water for strong taste, 600 mL of water for light taste.

Brewing Instructions

  1. Weigh out 150 g of Old School Espresso. Grind on coarse grind setting.
  2. Put the ground coffee in a large French press (1 L/34 oz size), and add 700mL of room temperature, filtered water.
  3. Give it a good stir to disperse some of the grinds floating on top. Set timer for 16 hours.
  4. Put lid on, but don’t push the plunger down. Place French press in fridge.
  5. After an hour, take off lid and gently stir to disperse any grounds still floating on top.
  6. Replace lid, but do not push plunger down. Put French press back in the fridge.
  7. After 16 hours, gently push plunger down.
  8. Pour the concentrate out into another vessel and throw away the grinds.
  9. You’ve now created a cold brew concentrate. It will be very intense, so you’re going to want to dilute it before drinking it.
  10. Dilute the concentrate with 400 mL of filtered water to make a strong tasting Cold Brew.
  11. Dilute the concentrate with 600 mL of filtered water to make a light tasting Cold Brew.
  12. Serve over ice. Enjoy!

Cold Brew will last for up to three weeks in the fridge.


If you are brewing on a smaller Fench press, you’ll need to use different amounts of coffee, brew water, and dilution water. Here’s the recipe for a 500 mL/17 oz French press:

  • Coffee Mass: 90 g
  • BrewWater:400mL
  • Dilution: 200-300 mL of water

Ka Fei by Tarquin Melnyk, Bambudda Bartender and founder of JustCocktails.org

“Two very earthy-tasting spirits and the sweet complexity of cherries complement the rich character of the coffee.”


  • 1 oz Forty Ninth Parallel Old School Espresso Cold Brew
  • 1 oz Dark Horse Rye
  • 1 oz Baiju (Chinese Red Sorghum Spirit)
  • ½ oz Bing Cherry Syrup (1 part sugar, 1 part cherry juice, 1 part water) 
  • dash Bittered Sling Moondog Bitters
  • 6 Forty Ninth Parallel Old School Espresso Cold Brew ice cubes (Simply freeze    cold brew in an ice tray)
  • 3 Coffee beans (garnish)


  1. Combine ingredients over coffee ice cubes in a cocktail shaker.
  2. Pour into chilled coupe glass.
  3. Garnish with coffee beans.

Get Up and Go by Ron Oliver, Mamie Taylor’s Co-Owner

“I wanted to combine the best part of breakfast, coffee and champagne. The fresh-baked brioche undertones of champagne and chocolate notes of Amaro complement the richness of the cold brew coffee for a refreshing and delicious way to start or end your day.”



  1. Combine all ingredients except sparkling wine in a mixing glass filled with ice.
  2. Stir for 45 seconds.
  3. Strain liquid into a chilled champagne flute.
  4. Top up with sparkling wine.
  5. Garnish with an orange twist.

Vanilla Simple Sugar

  1. Take one fresh vanilla pod and cut in half lengthwise.
  2. Whisk pod with 500 ml of white sugar and 500 ml of hot water.
  3. Stir until all the sugar is dissolved.
  4. Let rest overnight in a cool place.

Monk’s Breakfast by Wendy McGuinness, Chambar Beverage Director

“A French-inspired breakfast pick-me-up just in time for patio season”



  1. Pour ingredients over ice.
  2. Stir.