Once a staple at No. 9 Park, former head bartender Ted Kilpatrick’s Café du Maine is, as he described it, “a cross between a New Orleans Milk Punch and an Espresso Martini” that pays homage to the adopted home state of Allen’s Coffee Flavored Brandy.
- 1 1/2 ounce cognac
- 3/4 espresso, fresh
- 1/2 ounce Tahitian vanilla syrup (see Editor's Note)
- 1/2 ounce Allen's Coffee Brandy
- 1/2 ounce half and half
Garnish: ground chicory
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with a dusting of chicory.
To make the Tahitian vanilla syrup, split a Tahitian vanilla bean, long-wise, down the middle and put it in a container with 48 ounces of water. Let it steep for 6 to 8 hours, shaking the container periodically. Strain the water through cheese cloth or a coffee filter, then add 48 ounces (by weight, not volume) of white granulated sugar. Stir (unheated) to integrate. Keep refrigerated.