1 oz Averna
1/4 oz Dark Muscovado Syrup (here Maple Syrup) (*)
1/4 oz Bénédictine Liqueur
2 dash Angostura Bitters
Stir with ice and strain into a cocktail coupe. Garnish with freshly grated dark roast coffee bean.
(*) Maple syrup was used here as the proper sweetener was not available. My notes are a little illegible here, but I believe the proper sugar should be dark muscovado which is close to panela and jaggery. See text.
Last Monday, I paid a visit to Drink and found a seat in front of bartender Misty Kalkofen. When I inquired what new drinks she had in the works, Misty replied that she was gearing up for her mezcal talk for Portland Cocktail Week and had a few new drinks to showcase. The one that appealed most was the Beneficio de Café which roughly translates to the coffee processing plant; there, the refining aspect is the washing and soaking of the beans to remove the red skins followed by drying. Misty was a little discouraged at first for she lacked the proper sugar to make this drink. Originally, she created the drink with dark moscovado, a high molasses-containing, unrefined, sticky, brown sugar. She likened it to panela, and sugar descriptions I have read have compared it to jaggery. In a pinch, Misty opted for maple syrup but insisted that I was only being served a variation of Beneficio de Café.