Coffee and orange are the key flavors at play in Orlando Franklin McCray’s Kafé l’Orange, and both are complemented by the rich body and aromatics of Cognac. Along with the subtle tweak of milk powder, which adds body and velvety texture, a burst of fragrant oil from an expressed orange peel brings it all together. McCray finds that shaking with pebble ice yields the best result, but recognizes that this isn’t always readily available at home. His pro tip: Hit up a certain fast-food chain known for their pebble ice–chilled drinks, or kindly ask your neighborhood bar if they’ll sell you a bag.
Orlando Franklin McCray | Brooklyn, New York
- 2 ounces Rémy Martin 1738 Accord Royal
- 1 ounce Kafé Anmè Haitian Coffee & Cocoa bitters
- 1/2 ounce cane syrup
- 1/4 ounce Cointreau
- 3 dashes Angostura bitters
- 1 barspoon milk powder
Garnish: orange zest
- Combine all the ingredients except the orange zest in a mixing tin and whip shake with a small handful of pebble ice until all the ice is incorporated.
- Express the orange zest into a chilled Nick & Nora glass and discard.
- Strain the contents of the shaker into the chilled glass.