1 oz Galliano Ristretto Espresso Liqueur
1/2 oz Boston Bual Madeira
1/2 oz Demerara Syrup
1 dash Mole Bitters
Shake once without ice and once with. Strain into a rocks glass and garnish with grated coffee bean.
For a dessert cocktail at Steel & Rye, I asked bartender Ted Gallagher for the Rye Rising. When I inquired about the name, Ted mentioned that he was stuck thinking of something to call it since Coffee Cocktail had been taken a mere 150 years before. Luckily, Ted's wife came to the rescue at 1:30am the night before this brunch drink was due to be printed on the menu. With whiskey, Madeira, and egg, it did remind me a bit of a Boston Flip, although the coffee angle put it in the realm of his previous Bramble and Arabica, Ted Kilpatrick's Orinoco, and Sam Gabrielli's Don't Flip Out.