Café du Maine

Ted Kilpatrick, No. 9 Park | Boston, MA

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.


Serving: 1

  • 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

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain into a chilled coupe or cocktail glass.
  4. Garnish with a dusting of chicory.
Editor's Note

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.