1 oz Averna
3/4 oz Galliano Ristretto Liqueur
1/4 oz Old Port Rum
3 dash Mole Bitters
Stir without ice and pour into a small glass or punch cup. Top with a meringue made with egg white, 1/4 oz mole bitters, and sugar. Garnish with freshly grated coffee bean and lemon oil from a twist.
After Stoddard's, our group made their way over to Drink. During a slight delay in entering the establishment since it was at or near capacity on that Saturday night, a few of us made a field trip across the street to Lucky's for a round of shots and ale. Shortly after returning from that excursion, the fine folk at Drink welcomed us with the bowl of brandy rum punch that we had ordered while waiting. Other period touches included a round of 1892's Appetizer a l'Italiennes, a Blue Blazer, and other tipples. To hear more about the drinks served and the people in attendance, read the entry in the Four Pounds Flour blog. For a drink, bartender Tyler Wang wanted to make a coffee-flavored drink in a 19th century style. The idea came from a discussion with Zach from Craigie on Main about how most coffee liqueur drinks have no dignity, and this was Tyler's attempt to change that.