Espresso Stoutini

Fanny Chu | Brooklyn, New York

bitters cocktail illo

“I like mixing booze and beer together, some kind of upper and a downer,” says bartender and Bacardi brand ambassador Fanny Chu. This rum riff on an Espresso Martini draws on the bittersweet chocolate notes of Guinness in a beer syrup to deepen the cocktail’s flavor.

Ingredients

Serving: 1

  • 2 ounces rum, preferably Bacardi Ocho
  • 2 ounces rum, preferably Bacardi Ocho
  • 1 ounce fresh espresso
  • 1 ounce fresh espresso
  • 1/2 ounce Guinness stout syrup (see Editor’s Note)
  • 1/2 ounce Guinness stout syrup (see Editor’s Note)
  • 1/2 ounce Giffard Banane du Brésil
  • 1/2 ounce Giffard Banane du Brésil
  • 8 drops Bittermens Xocolatl Mole Bitters
  • 8 drops Bittermens Xocolatl Mole Bitters

Garnish: orange twist (expressed then discarded), freshly grated nutmeg

Directions
  1. Combine all ingredients in a cocktail shaker with ice, and shake until chilled.
  2. Strain into a coupe.
  3. Express the orange twist over the drink, then discard.
  4. Garnish with freshly grated nutmeg.
Editor's Note

Guinness Stout Syrup
Combine equal parts beer and sugar in a saucepan over medium heat. Bring to a gentle simmer. Cook, stirring occasionally and skimming off the foam, until reduced to a light syrup consistency, about 30 to 45 minutes. Be sure not to stir the mixture too much; doing so may cause the syrup to crystallize.