Architects and Kings
- Yield:makes 1 cocktail
- Active time:10 minutes
- Total time:15 minutes
[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 lizzschumer.com or followed @eschumer.
Ingredients
- 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)
Directions
-
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.
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.