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.
- 3/4 ounce olla syrup (see Editor’s Note)
- 1/2 ounce Songbird coffee liqueur
- 1 ounce cold-brew coffee
- 1/4 ounce Paranubes Oaxacan rum
Garnish: flamed orange peel, finely ground espresso
- Add all ingredients to a mixing tin, then add 3 standard ice cubes.
- Shake vigorously for about 10 seconds, then fine-strain into a coupe glass.
- Garnish with a flamed orange peel, then sprinkle ground espresso over the top.
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.