Bittersweet Amaro- and Whiskey-Spiked Coffee Recipe

Photograph: Vicky Wasik

Why It Works

  • Averna and Gran Classico add a deep, dark richness that pairs with and rounds out coffee's bitter flavors.
  • Whipped cream adds a cooling topping to the hot drink.

In this recipe, adapted from Aaron Paul of the Daniel Patterson Group in San Francisco, bourbon-spiked coffee gets a bittersweet flavor from caramelly Amaro Averna and herbal, citrusy Gran Classico. (If you don't have Gran Classico on hand, you can substitute Campari, though I don't think it works quite as well in this drink.)

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 2 drinks

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  • For the Spiked Whipped Cream (optional):
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 ounce (15ml) Gran Classico
  • 1 tablespoon (30g) sugar
  • For the Spiked Coffee:
  • 2 ounces (60ml) Averna
  • 1 ounce (30ml) bourbon
  • 1 ounce (30ml) high-quality crème de cacao, such as Tempus Fugit
  • 1/2 ounce (15ml) Gran Classico
  • 8 ounces (235ml) hot coffee


  1. For the Spiked Whipped Cream (optional): Beat cream, Gran Classico, and sugar with a whisk, hand mixer, or stand mixer until stiff peaks begin to form. Set aside.

  2. For the Spiked Coffee: Fill two small mugs with boiling water to warm them. In a measuring cup, mix Averna, bourbon, crème de cacao, and Gran Classico. Stir well. When coffee is ready, dump hot water from mugs and divide bourbon mixture evenly between them. Add coffee and stir well. Top with whipped cream, if using, and serve.

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