This month, Jonny Cimone of Contempo Cocktails shook things up with this recipe for a versatile coffee cocktail that he describes as a “spiked mocha coffee” that can be served chilled or warm. He recommends serving it at a brunch or daytime party, or even making in batches to take on a camping trip or to spice up daytime outdoor activities.
Cacao & Coffee
1 oz chilled organic coffee*
1 oz bourbon whiskey
1/4 oz allspice dram**
1 fresh rosemary sprig
Place all ingredients into a glass or metal shaker full of ice. Cover and shake well for 5-10 seconds, then strain over fresh ice. Garnish with another fresh rosemary sprig.
*Coffee should be cold brewed or simply chilled after brewing. Equator Coffee’s Organic French Roast works great, lending a subtle smokiness and character to the drink. Additionally, the coffee can be served hot if you’d like, creating a warm variation that’s a perfect compliment to cold, rainy weather.
**Allspice Dram is a liqueur made with allspice and other mulling spices. Also known as Pimiento dram because allspice is a berry from the pimiento tree. Jonny recommends The Bitter Truth’s Pimiento Dram to bring a warming and slight bitterness to this velvety cocktail.
Make your own Cacao-Almond Milk