Hot Cocktails For Cold Nights: Recipes for the Home Bartender

by Karen Locke on Nov 17, 2014 in Roundups
  
Hot Cocktails For Cold Nights: Recipes for the Home Bartende

Café Lafitte 
Acadia (1303 NE Fremont St.; 503-249-5001)

1 oz. Pernod pastis or Herbsaint Legéndre (or sub St. George for a particularly oaky & vanilla-y experience)
1 oz. Cointreau
1/2 oz.  Amaretto
1 tsp  simple syrup (2:1)
6-7 oz. fresh brewed coffee
Top with Mezcal whipped cream*
 

Mix ingredients in your choice of glass or mug. Top with Mezcal whipped cream and garnish with orange peel.

*Mezcal whipped cream: In mixing bowl, whip 1/4c. Mezcal (Vida or Zacatecano are fine, don’t break the bank on this ingredient), 1/2 cup heavy cream, one tbsp powdered sugar and 1/2 tsp vanilla extract until peaks are soft.

 

From Beau Burtnick: “I know what you’re thinking, this looks weird. The inspiration for this drink came from my confusion about the popularity of Herbsaint & coffee in New Orleans. I couldn’t understand why any person, of their own volition, would knowingly mix these flavors together. And then, as many discoveries occur, I tasted it and it made perfect sense. So I toyed with it to add complexity and this is what I came up with. The Cointreau adds a lifted orange element which is a direct nod to the classic Café Brulot, famous in the supper clubs of New Orleans. Amaretto fills out the mid-palate and the whole quirky symphony comes together. Mezcal whipped cream was my final and favorite addition, lending a gentle, fresh smoke note while also bringing texture and sweetness to the party.“


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