This will absolutely replace any coffee cocktail or “espresso martini” recipe you lean on
When we held our (so weird to say now) “in-person” cocktail classes at REYLA in Asbury Park, NJ… , any version of this cocktail was my favorite to teach. It was always our send-off to the class. We think it was just the joy of working with coffee and amaro together. We loved demonstrating that just by shaking up equal parts coffee and amaro, magical delights would ensue. The chemistry behind these two components makes for a robust, creamy texture that, once shaken with ice, cascades in your glass like a Guinness.
Basically, build this with equal parts of amaro and coffee, then play around with the secondary ingredients. In any recipe of this cocktail, try substituting the spirit or sweetener. I like a mint syrup or liqueur as a sweetener, but I’ve also made this with many orgeats (sweet almond syrup) or nut liqueurs.
Rum or whiskey can certainly be changed out for the vodka, but the vodka is really only there to fortify the cocktail. You can leave it out—it will not affect the main stars. If you can’t find Averna Amaro, try another amaro. Just be careful: they can be bitter. Fernet Branca or Cynar will sway the bittersweet balance.
The Park Press will breathe new life into your morning coffee. It’s definitely NSFW , buuut if you tend to drip a little Jameson in your coffee, try amaro instead—it’s smoother and the smell doesn’t trace.
1 ½ OZ AVERNA AMARO
¾ OZ VODKA
1 ½ OZ CHILLED COFFEE
½ MINT SYRUP OR LIQUEUR
2 DASHES OF CHOCOLATE BITTERS
Combine all ingredients in a shaker. Add ice, seal, and shake vigorously for 10 seconds. Double strain into a coupe or Nick and Nora glass.