1 1/2 oz Vermouth Blend (1 1/8 oz Cocchi Sweet Vermouth + 3/8 oz Punt e Mes)
5 dash Coffee Tincture (1/8 oz Mr. Black Liqueur)
1/8 oz Licor 43
Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with an orange twist.

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1 comment:
I absolutely ADORE this recipe! I think the mix of ingredients sings... and quantities can be adjusted easily to the reader's liking. I've served it several times since CoViD and always to an enthusiastic clientele! We served with dehydrated orange to symbolize those last few fallen leaves that still seem to blow about in March and April--and to be sure, I really do think this is a March-April sorta drink, the hopeful counterpoint to the Autumn Leaves.
I prepare my own coffee tincture--playfully named Twede's RR Coffee Tinc--which calls for my own blend of local, dark-roast coffee... along with aged rum/s, VSOP brandy, bonded rye whiskey and gin. (Yes, I use all of the spirits in which this tincture would most likely accent a cocktail.) If you're not up to making your own coffee tinc, I recomment 1/8th-oz of St.George NOLA chicory-coffee liqueur.
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