Café di Riflessione

Adapted from Davide Oldani, Ristorante D’O | Milan, Italy

Translated as “reflection coffee,” this drink flash-infuses hot water with whole coffee beans along with fresh herbs, spices and citrus peels. That infusion is combined with amaro for a fragrant nightcap that, in chef Oldani’s words, is “really, really Italian.”

Ingredients

Serving: 1

  • 1 teaspoon spices, such as black peppercorns, cinnamon sticks or star anise
  • 1 teaspoon spices, such as black peppercorns, cinnamon sticks or star anise
  • 1 teaspoon fresh citrus peels
  • 1 teaspoon fresh citrus peels
  • 6 ounces water, hot but not boiling (70 to 75 degrees Celsius, or 158 to 167 degrees Fahrenheit)
  • 6 ounces water, hot but not boiling (70 to 75 degrees Celsius, or 158 to 167 degrees Fahrenheit)
  • 1 tablespoon coffee beans, preferably Lavazza Kafa
  • 1 tablespoon coffee beans, preferably Lavazza Kafa
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 2 ounces amaro, preferably Amaro Nonino
  • 2 ounces amaro, preferably Amaro Nonino

Directions
  1. Place spices and citrus peels in a tea filter bag or cheesecloth secured with twine.
  2. In a moka pot, combine hot water, coffee beans and spice bag. Steep for 3 1/2 to 4 minutes.
  3. Strain infused water (passing through a coffee filter set in a wire strainer) into the glass.
  4. Add amaro to glass, then rosemary sprig. Use the rosemary sprig to stir, then remove the sprig.

Tagged: amaro, hot cocktails

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