Coffee With Giuseppe takes inspiration from Chicago bartender Stephen Cole’s Bitter Giuseppe, a modern amaro classic made with Cynar, sweet vermouth, lemon and orange bitters. When stirring the drink, Williams Pierce recommends keeping your nonstirring hand on the mixing glass and stirring until you feel the chill of the glass. “You’re looking for chill as well as dilution here, but since the drink is also going over ice, you don’t want it to be too diluted,” she says.
- 3/4 ounce Du Nord Café Frieda Coffee Liqueur
- 3/4 ounce Cynar
- 3/4 ounce Cocchi Vermouth di Torino
- 1/4 ounce fresh lemon juice
- 2 dashes Angostura Orange bitters
- 4 drops drops saline solution (see Editor’s Note)
Garnish: super long orange twist (see Editor’s Note)
- Combine ingredients in a mixing glass with ice.
- Stir for 10 to 15 seconds to chill, then strain into a chilled rocks glass over ice.
- Garnish with a super long orange twist.
Combine 40 grams water and 10 grams kosher salt. Stir until salt is dissolved and store in a dropper. If you don’t have a kitchen scale to measure by weight, use the same 4:1, salt to water ratio, but start with 2 drops in your cocktail and work up from there, adjusting to taste.
Super Long Orange Twist
This “super long” citrus twist is the signature garnish made popular in the bourbon buck known as the Horse’s Neck. Carefully peel a continuous strip of orange peel, and curl around a straw or chopstick to give it a springy effect. You can present it in a rustic rough cut or neatly trimmed, adorn it with studded cloves or cut a fringe into one side to resemble feathers. However you style it, carefully coil the peel along the inside of your glass for maximum impact and citrus oil.