Café de Olla Martini

Michael Aredes | New York City

Michael Aredes describes this cocktail as an “Espresso Martini with purpose and intention.” The combination of Oaxacan rum complements coffee liqueur, cold-brew coffee and “olla syrup,” a homemade cinnamon-orange sweetener that nods to Mexico’s signature café de olla.

Ingredients

Serving: 1

  • 1 1/4 ounce Paranubes Oaxacan rum
  • 1 1/4 ounce Paranubes Oaxacan rum
  • 1 ounce cold-brew coffee
  • 1 ounce cold-brew coffee
  • 3/4 ounce olla syrup (see Editor’s Note)
  • 3/4 ounce olla syrup (see Editor’s Note)
  • 1/2 ounce Songbird coffee liqueur
  • 1/2 ounce Songbird coffee liqueur

Garnish: flamed orange peel, finely ground espresso

Directions
  1. Add all ingredients to a mixing tin, then add 3 standard ice cubes.
  2. Shake vigorously for about 10 seconds, then fine-strain into a coupe glass.
  3. Garnish with a flamed orange peel, then sprinkle ground espresso over the top.
Editor's Note

Olla Syrup
25 grams Vietnamese cinnamon
3 grams cloves
peels of 2 small oranges
1 quart hot water
24 ounces (by weight) turbinado sugar

Make a tea by adding the first three ingredients to a container holding the hot water. Let the tea steep for 25 minutes, then strain all solids. In a Cambro (or other large container), combine the turbinado sugar and the tea. Stir the mixture until sugar is dissolved.