This mashup of a Brandy Alexander and an Espresso Martini offers a sweet and creamy hybrid with a spirited kick from Cognac, rich and bittersweet coffee amaro, and a sweet pecan milk that ties everything together. “If you want to get wild, add a shot of espresso as well,” advises Christine Wiseman.
Christine Wiseman, Bar Lab | Miami
- 1 1/2 ounces Cognac
- 1 ounce coffee liqueur, preferably Mr. Black
- 1 ounce pecan milk (preferably THIS PKN brand, or see Editor’s Note)
Garnish: grated nutmeg
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a coupe.
- Garnish with freshly grated nutmeg.
1 cup unroasted pecans
7 cups water
1 pinch salt
Combine the pecans and 4 cups of water and allow to soak for 12 to 24 hours. Strain, then add the pecans, 3 cups of water and a pinch of salt to a blender. Blend until smooth and strain into a sealable bottle. Will keep refrigerated for two weeks.