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.
- 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)
- 2 dashes Angostura bitters
- 4 ounces hot coffee
- Garnish: Whipped cream (handmade preferred)
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.
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.
Mixing glass, hand mixer, small saucepan