Friday, January 22, 2021

Rosita's Cafe (Original Recipe)


I liked the idea of a coffee Negroni, the way that bitterness of the coffee can accentuate the sweet and vanilla notes of sweet vermouth. Then I thought, "what about tequila?"

Corralejo is my favorite reposado. It is soft and round with caramal notes. I felt that orange bitterness for this cocktail, like the coffee and orange flavors in a Spanish Coffee, would be a great way to play up the caramel of the tequila. So I picked my homemade Amer Picon, but amari like Montenegro or Ramazzotti will work.

Coffee comes in the form of yet another spirit: MurLarkey coffee whiskey. This is coffee beans steeped directly into the whiskey while it rests in the barrel. There's no added sugar in the coffee whiskey, so it can be very bitter by itself, but using it instead of cold coffee keeps your cocktail stiff and prevents it from clouding up.

  • 1 1/2 oz. Corralejo tequila
  • 1 oz. MurLarkey coffee whiskey
  • 3/4 oz. Amer Picon
  • 12 oz. Cocchi di Torino

Combine all ingredients in a mixing glass with ice. Sitr and strain into a chilled cocktail glass. 

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