This brunch drink is based on the café Borgia, which is the first coffee drink I ever tried. Espresso, chocolate, steamed milk and orange zest: I was hooked. This grownup version is made with chilled Stumptown coffee, homemade coffee liqueur, a little chocolate liqueur, a dash of orange bitters, and topped with frothed milk.
- Yield:1 cocktail
- Active time: 5 minutes
- Total time:3 hours if making coffee liqueur
- Homemade Coffee Liqueur
- 1/2 cup freshly-ground coffee
- 8 ounces vodka
- 8 ounces water
- 4 tablespoons sugar
- For Cocktail:
- 4 ounces brewed coffee, chilled
- 1 ounce chocolate liqueur or creme de cacao
- 3 ounces coffee liqueur
- dash orange bitters
- 4 ounces milk
To make the coffee liqueur: Pour ground coffee and vodka into a jar with a lid. Affix the lid and shake the jar to mix the contents, and set in a sunny window for a few hours. When the vodka has become very dark and infused with coffee, strain in a French press or pour through a coffee filter. Add water and sugar (sugar dissolves best in warm water). Store in an airtight bottle or jar.
For the cocktail: Fill a pint glass with ice. Pour in the liqueurs and dash of bitters; stir. In a separate jar with a lid, shake up the milk until frothy, then pour on top of the cocktail.