French Impressions
“The idea for this drink came from wanting to put the flavors of an espresso martini within the frame of a spirit-forward julep. To do this, my ingredient list was limited, so I had to make each selection count. Cognac lends light toffee notes with some barrel-aged familiarity and coconut syrup adds the body to create a silky texture. But the real anchor is J. Reiger’s Caffé Amaro, which has a drip coffee flavor that really comes through, as well as hints of spearmint, orange, and a light, herbaceous bitterness. Mole bitters just happened to be the bow that tied everything together. This is a drink meant to be enjoyed leisurely, where the last sip is just as good as the first.” —AG
French Impressions
1½ ounces Pierre Ferrand 1840 Cognac
½ ounce J. Rieger Caffé Amaro
½ ounce Coconut Syrup (see Note)
1 dash Bittermens Xocolatl mole bitters
1 dash Salt Solution (see Note)
Garnish: 1 mint sprig and finely ground coffee
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint sprig and sprinkle the top of the drink with coffee grounds. Serve with a straw.
Note: To make Coconut Syrup, combine 1 ½ parts coconut water with 1 part granulated sugar in a bowl and whisk until the sugar has dissolved. Refrigerate until ready to use. To make Salt Solution, combine 70 grams water with 30 grams salt and whisk until the salt has dissolved. Refrigerate until ready to use.
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