rye rising

1 oz Old Overholt Rye
1 oz Galliano Ristretto Espresso Liqueur
1/2 oz Boston Bual Madeira
1/2 oz Demerara Syrup
1 dash Mole Bitters
1 Egg

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.
The grated coffee bean garnish contributed a fresh dark roast coffee aroma to the nose. The dark roast continued on into the sip where it joined the rich, caramel sip. The coffee theme carried on into the swallow along with the rye and hints of the Madeira at the end. I suggested dropping the espresso liqueur amount and raising the Madeira both to 3/4 oz to bring out the beauty of the Madeira a touch more in the drink.