Today we celebrate fathers everywhere, from Fairtrade farmers and workers, to the dads in Canada. Dads, kick up your feet, and treat yourselves to a festive Fairtrade cocktail, with or without alcohol. Our friends from Trash Collective and mixologist Kelsey Ramage have put together a few different drinks to celebrate Father’s Day sustainably and deliciously.
For the sweet-hearted dad with a sweet tooth, a chilled drink with a kick is the perfect refreshment. You’ll need to prepare beforehand a honey syrup. The syrup is a 2:1 ratio of honey to water. Add 100ml of hot water to 200g of honey while whisking until it dissolves. Bottle it and keep it refrigerated.
The star of the show is Fairtrade cold brew coffee. In a large jar or pitcher, add 500ml of cold water to 75g of Sister’s Story Coffee. Allow to sit refrigerated for 6-8 hours, or overnight. Strain through a sieve or extra-fine mesh strainer.
Grab yourself a highball glass with ice. Build over the ice 45ml of Lustau Amontillado Sherry, 15ml of honey syrup, 30ml of cold brew coffee, 2 dashes of cardamom bitters, and 60ml of your favourite club soda.
Garnish with a candied orange slice, enjoy, and celebrate Father’s Day sustainably knowing this drink is contributing to a better planet and fairer prices and wages for farmers and workers.
On my grind
Being a dad can be hard work, but not today! This drink takes preparation in advance for those who want to treat dad to the ultimate break away from the grind of work and parenting.
The day before or at least 12 hours in advance, you’ll want to prepare your coconut whey. To do so, you’ll need to toast 150g of desiccated coconut lightly in a pan. In a blender, add 250g of sugar, 250ml of whey from yogurt or cheese, the toasted coconut, and blend until sugar is dissolved. Allow to infuse 12 hours and strain.
In a shaker, add 45ml of 5-year old Flor de Cana rum, 10ml of Lucano Amaro, 30ml of chilled Balzac’s Coffee, 15ml of coconut whey, and 15ml of coffee liqueur. Shake, strain, and serve neat in a coupette with a coffee bean for garnish.
Not so nightcap
Did you celebrate Father’s Day sustainably all day long and Dad now needs a nap? Here’s a nightcap for coffee aficionados to keep the party going a little while longer.
In advance, prepare your burnt sugar and lemon cordial. You’ll want to add 600g of sugar to a pot, dry, and heat over medium heat until sugar starts to melt. Allow it to melt fully then add 600ml of water. Once the water has stopped bubbling, whisk to dissolve.
In the meantime, preheat your oven to 400°C and place 20 lemon husks on a baking sheet. Bake for 20 minutes. When cooled, add both ingredients together and allow to infuse for 12 hours. Strain, bottle, and refrigerate.
For the Angostura bitters, infuse 2g of coffee and 30ml of angostura together for 6 hours.
When you’re ready to prepare your drink, you can start with making the pour-over coffee. You’ll need a scale with a timer. Prep 32g Barista ground coffee in a filter in a V60, Chemex, or your preferred pour-over apparatus. Slowly pour 500ml of hot water from a gooseneck kettle over for 45 seconds or until you reach 150ml. Continue to slowly add water until 500ml and until the timer reaches about 3 minutes. Allow to strain out.
Grab your favourite mug and fill it with 90ml of Barista pour-over. Add 5ml of the burnt sugar and lemon cordial, 2 dashes of Angostura bitters, 30 ml of Lot 40 Rye whiskey, and 15 ml of melted Theobroma chocolate pairing of choice. Serve hot with a sprinkle of chocolate shavings.
Some dads are just big party animals at heart. Forget the classic margarita, we’ve got a cranked-up Fairtrade coffee-based cocktail that’ll make Dad with it were Father’s Day every day.
Have you ever heard of avocado pit falernum? Today’s your chance to learn how to make one. Begin by toasting 4 avocado pits in a pan until the outer layer starts to dry and peel off. Remove them from the pan and fully discard the outer layer. Chop the pits finely before adding them back to the pan and toast them until fragrant. In a separate pan, heat 650g of sugar until melted. To a vacuum seal bag, add the avocado pits, melted sugar, 2 cinnamon sticks, 2g whole cloves, 3g whole allspice, 650ml water, seal, and cook sous vide for an hour at 60°C. Remove from heat, strain, and refrigerate.
In a shaker, add 45ml of El Tesoro Reposado tequila, 15ml of lime juice, 2 dashes of Crank Coffee infused bitters and 20ml of avocado pit falernum. Shake and strain and serve on the rocks in a rocks glass or otherwise known as an old-fashioned glass. Garnish with a dehydrated lime wheel.
Classic iced coffee
It goes without saying that you can celebrate Father’s Day sustainably without an alcoholic beverage.
Nothing is more simple and perfectly delicious than a good, tall glass of Fairtrade Iced coffee. The day before, make yourself and all the other dads a big batch that’ll refresh you all day. Mixing 1lb of your favourite Fairtrade rich roast ground coffee with 7 litres of cold water in a large container. Let is sit covered overnight or for about 12 hours at room temperature. When fully infused, use a strainer to pour the mixture into another container that’ll be placed in the fridge until served.
When you’re ready to make your Fairtrade iced coffee or iced café latte, grab a tall glass filled with iced cubes and fill about 2/3 of the glass with the coffee. Here you can add your choice of dairy or plant-based milk for an iced latte or add more water for an elongated iced Americano. Sweeten as desired.
At Fairtrade, we strive to see a world where all farmers and workers can enjoy secure and sustainable livelihoods, fulfil their potential, and decide on their future. Thank you for making sustainable choices when you shop. 🌎
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