Friday, April 22, 2022


2 oz Santa Teresa 1796 Rum (Zaya)
3/4 oz Sweet Vermouth (Lacuesta Rojo)
1/2 oz Cocchi Americano
1/4 oz Averna
1 dash Angostura Bitters
1 dash Mole Bitters (Angostura Cocoa)
1 dash Peychaud's Bitters
3 Coffee Beans

Muddle the coffee beans, add the rest of the ingredients, stir with ice, double strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).

Two Fridays ago, I was scanning the ShakeStir recipe database, and I found the Nightshift to make after my bar shift. The recipe was entered in 2013 by Garret Richard when he was a bartender at Prime Meats in Brooklyn. He found his inspiration for this drink in "Late nights, Don's Coffee Grog, Black Magic at the Mai Kai," and with that, I was intrigued. Especially with the combination of sweet vermouth and Cocchi Americano which reminded me of the classic Hoots Mon. Garret continued on with, "Rum and coffee are a dynamic duo that has starred in many cocktails from the Tiki genre. I wanted to take this pair and incorporate them in a more contemporary setting by using them in a Rum Manhattan with plenty of bitters to settle the stomach. This is a tribute to all the night owls."
The Nightshift offered up orange, coffee, and caramel aromas to the nose. Next, the caramel continued on into the sip where it mingled with grape notes from the vermouth, and the swallow finished things off with rum, herbal, caramel, and coffee flavors.


L33tminion said...

Muddled coffee beans is something I've not seen in a cocktail before. Wonder if that's a better or worse choice than coffee bitters. Though it does sound more dramatic.

CocktailVirgin said...

More coffee and roast notes than bitterness from the coffee with the muddling.