Architects and Kings

[Photo: Lizz Schumer]

Bartender Josh Relkin developed this hot cocktail recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner.

Notes: To make demerara syrup, combine 1 cup demerara sugar and 1/2 cup water in a saucepan and stir. Bring to a simmer, stirring constantly, until the sugar dissolves. Demerara syrup will keep refrigerated for one week.

About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at or followed @eschumer.

Architects and Kings

About This Recipe

Yield:makes 1 cocktail
Active time:10 minutes
Total time:15 minutes
Special equipment:Mixing glass, hand mixer, small saucepan
This recipe appears in: Spiked Coffee Goes Pro: 6 Fantastic Coffee Cocktail Recipes


  • 3/4 ounce Rittenhouse rye
  • 3/4 ounce Luxardo Amaro Abano
  • 3/4 ounce Laird's Bonded Apple Brandy
  • 1/2 ounce demerara syrup (see note above)
  • 2 dashes Angostura bitters
  • 4 ounces hot coffee
  • Garnish: Whipped cream (handmade preferred)


  1. 1

    Combine the rye, Amaro Abano, apple brandy, demerara syrup, and Angostura bitters in a small saucepan and stir. Heat until steaming, but do not allow to boil.

  2. 2

    Heat serving glass by running under hot water and wiping dry. Pour the mixture into the glass and add hot coffee. Top with a dollop of the whipped cream. Serve hot.

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