More Breadcrumbs

Architects and Kings Recipe

Lizz Schumer
Architects and Kings Recipe

[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.

Read more: Spiked Coffee Goes Pro: 6 Fantastic Coffee Cocktail Recipes

  • Yield:makes 1 cocktail
  • Active time: 10 minutes
  • Total time:15 minutes

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)
  • 2 dashes Angostura bitters
  • 4 ounces hot coffee
  • Garnish: Whipped cream (handmade preferred)

Directions

  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.

This Recipe Appears In
Spiked Coffee Goes Pro: 6 Fantastic Coffee Cocktail Recipes

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

PREVIEW YOUR COMMENT