Friday, December 20, 2013

razor ramon

1 3/4 oz Siete Leguas Reposado Tequila
3/4 oz Punt e Mes
1/2 oz Coffee Syrup
1/2 oz Campari
1 dash Mole Bitters

Stir with ice and strain into a cocktail glass. Flame an orange twist over the top.

After the Negroni variation, there was another Campari recipe that Ryan Connelly wanted to make for me at Belly. The drink was the Razor Ramon which he named after one of his favorite professional wrestlers. Ryan was inspired to create this drink after attending the coffee-cocktail seminar at Thirst Boston taught by Tyler Wang of Kirkland Tap & Trotter and Jake Robinson of Counter Culture; there, he learned how well French press espresso coffee pairs with Campari, and for this drink he utilized a coffee syrup instead. Back in June, I documented one of the coffee-cocktail events that was part class and part competition which was a precursor to the Thirst Boston talk.
The Razor Ramon began with agave aromas along with a dark herbal note. The coffee's roast paired with the Punt e Mes' grape on the sip. Finally, the tequila began the swallow that ended with the coffee and Campari combination that was complemented by the Punt e Mes' bitter notes and the chocolate bitters.

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