But Irish coffee is merely a door frame to a whole hedonistic hybrid world. The coffee cocktail category is incredibly versatile, coming hot and cold with flavors for every season. In fact, there's more caffeinated creations to be crafted on the evening bar than its crack 'o dawn counterpart. Liqueurs like Kahlua or Van Gogh triple espresso vodka are proverbial syrup pumps of the night, accelerating your java jolt and kickstarting your buzz simultaneously. After all, you've paid your cover, you might as well stay up and get your money's worth.
There's a lot more than pouring Bailey's or Cuervo (for "Mexican coffee") in your cuppa and calling it good (and by personal preference: while mixtos work with restaurant dishwater, if I'm starting with grade A Stumptown or Intelligentsia pour-over, it's breaking the border with Patrón Silver). There's also a lot more than a simple sambuca addition to your espresso shot or pre-mixed perkohols. So last night, chilled by the crisp New York autumn air and feeling in a shot sort of mood, I opted to craft a warm caffeinated cocktail of my own. I looked down at the espresso bar, scanned a row of bottles until landing on Disaronno, and got to work experimenting on a round of "squared" shots.
Rocky Road Hot Shot
Shot of espresso (long)
Disaronno® Originale amaretto (approx. 1 shot)
Mocha syrup (approx. 1/2 tbsp.)
Dollop of foam and/or whipped cream
Glaze decent-sized demitasse cup with mocha syrup. Pull espresso shot long and pour Disaronno as desired. Top with foam or whip—and for overachievers: garnish with chocolate shavings or marzipan drizzle. With steamed milk, this same little recipe can be scaled up for a macchiato or cortado. (Note: The espresso to Disaronno ratio is pure preference and dependent on the size of your cup. I'm by no means a mixologist, but hey, it tasted good to me).
Perk up :)
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