Why It Works
- Lemon, aquavit, amaro, and a bittersweet vermouth create layers of flavor in this complex cocktail.
- Fresh mint and a grapefruit twist add aroma.
In Italy, an espresso is often served with a lemon twist to brighten up the flavor. Eleven Madison Park's Leo Robitschek decided to riff on that marriage, adding deliciously bittersweet Punt e Mes and savory aquavit to round out the flavor. The mint garnish adds an essential fresh aroma.
This cocktail offers a whole scale full of sweet and bitter notes, with savory and even sour tossed in. It's a new sort of pick-me-up, and we're crazy about it.
Other creative coffee cocktails include this savory, woodsy version with amaro and rye, an improved amped-up iced coffee, and this stunner with Green Chartreuse.
- 1/2 ounce cane syrup (see notes)
- 3/4 ounce fresh lemon juice
- 3/4 ounce cold brew coffee
- 1/2 ounce Krogstad aquavit
- 3/4 ounce Punt e Mes
- 1/4 ounce Averna
- Mint sprig
- Grapefruit twist
Combine cane syrup, lemon juice, cold brew coffee, aquavit, Punt e Mes, and Averna in a mixing glass and fill with ice. Stir until well chilled, about 20 seconds.
Strain into a glass filled with crushed ice. Garnish with a mint sprig and a grapefruit twist.
Pilsner or highball glass, mixing glass
To make cane syrup, combine 1/2 cup of demerara or cane sugar with 1/2 cup of water. Heat until simmering. Stir until the sugar dissolves and the syrup thickens slightly. Allow to cool. The syrup will keep in the refrigerator for up to seven days.