[brooklyn roasting company]

1 1/2 oz Bacardi 8 Year Rum
1/2 oz Galliano Ristretto Coffee Liqueur
1/2 oz Amaro Meletti
1/2 oz Fernet Branca
2 dash Orange Bitters

Stir with ice and strain into a rocks glass. Twist an orange peel over the top.

Two Mondays ago, we had dinner at Deep Ellum. Bar owner Max Toste came by and mentioned that he had been working on a few drinks. The one I chose from that collection was a recipe that Max built around Galliano's Ristretto coffee liqueur. He also mentioned that he was quite pleased at discovering how well the Fernet Branca and Meletti paired here.
The orange oil brightened the dark roast coffee aroma that was accented by sweet herbal notes. A rich caramel and roast sip led into coffee on the swallow. The Fernet Branca's menthol and the Meletti's violet notes were prevalent on the drink's finish. Andrea commented that it tasted like how she would want cola syrup to be.