In Italy, an espresso is often served with a lemon twist. Leo Robitschek of Eleven Madison Park in Manhattan evokes that classic, combining lemon with coffee in a drink that adds bittersweet amaro and caraway-scented aquavit. He serves it in a pilsner glass, which inspired the drink's name, but we won't tell if you use whatever glass you have on hand.
Notes: 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.
- Yield:makes 1 cocktail
- Active time: 5 minutes
- Total time:5 minutes
- 1/2 ounce cane syrup (see note)
- 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
- Garnish: mint sprig and 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.