Coffee Daiquiri

I created this daiquiri variation for my friend good friend Jen, who works for one of our favorite local distilleries, Berkshire Mountain Distillers. Their products are absolutely delicious and well made. I highly recommend looking for their product at your local liquor store.

Anyway, this drink uses two of their products, their Ragged Mountain Rum and their coffee bitters. There really isn't anything too special or complex about this drink, but the combination of the pineapple juice and coffee bitters really enhances the flavor of this drink. 

The Coffee Daiquiri recipe:

• 2 oz Aged Rum (I used Ragged Mountain Rum)

• .5 oz pineapple juice

• .5 lime juice

• 1 oz simple syrup

• 2 dashes coffee bitters

• Garnish: grated coffee bean

Put all your ingredients into a shaker tin and add ice. Shake hard and double strain into a chilled cocktail coupe. Garnish your drink with grated coffee bean. The fragrance of fresh grated coffee 

Substitutions:

Ragged Mountain Rum: Plantation 5 year rum would work nicely here. Ipswich Tavern Rum from Turkey Shore Distilleries would work great too. For more common brands, look for Appleton Estate V/X or Bacardi Anejo. 

Coffee bitters: Over the last few years, this type of bitters has become more popular. Often, coffee is either mixed with pecan or chocolate in bitters, so if that is all you have or find, this should work too. 

Revolver

This drink is the embodiment of simplicity and genius. My friend and bar manager, Scott Shoer of Sycamore in Newton, MA, has a funny saying about too many ingredient cocktails. He calls them "T.M.I." and he's not talking about 'too much information' either. Scott, who is known for his great drinks, hospitality and witty sense of humor is all business when it comes to his bar program. This relatively uncomplicated drink is a perfect example of Scott's brilliant way of transforming basic ingredients into a staple on his cocktail menu.

"This is what an espresso martini would taste like if it didn't suck." - Scott Shoer

• 2 oz cold brew coffee*

• 2 oz espresso liqueur (Scott recommends Borghetti)

• 2 dashes mole bitters (Scott recommends Bittermens)

• Garnish: lemon peel or twist (served on the side)

Add your ingredients to a cocktail shaker and shake hard with ice for 15 seconds. Double strain into a chilled rocks or an old-fashioned glass (no ice). The head will eventually settle after a minute or two, similar to a Guinness beer. Serve the drink like you would a cup of coffee (with a saucer) and leave the garnish on the side for the imbiber to decide if they want to add the lemon. The lemon adds bright citrus notes and fragrances to a seemingly dark and bitter drink.

*Note: At Sycamore, Scott uses the NY Times Cold-Brewed Coffee recipe, but increases the steep time by several more hours. Be sure to use freshly ground coffee (medium coarse).

Want more Scott? Of course, we all do. Here is a Fall cocktail recipe from last year in the Boston Globe written by fellow cocktail blogger Raul Zelaya of Death to Sour Mix. VIEW RECIPE>>

Be sure to go check out Scott and his bar program at Sycamore located outside of Boston in Newton Centre. Their food and hospitality are exceptional. There is a strong possibility you may see me saddled up at the bar too.

Substitutions:

Cold-brewed coffee: You can use store bought instead of making your own. 

Espresso liqueur: I wouldn't use Kahlua here as the cold brew already has your coffee notes. Look for 'espresso' liqueur, like Borghetti or Luxardo, as these flavors give a subtle reminder to the drinker telling them, "hey - there is espresso in here!".

Mole bitters: I use Bittermens, but you can also use The Bitter End Mexican Mole bitters or The Bitter Truth Xocolatl Mole bitters. Chocolate bitters can also be used if necessary, but the chili and spice notes from the mole really enhance this drinks depth.

Author note: Want to make this drink a dessert cocktail? Add two scoops of vanilla gelato and follow the rest of the instructions above. The gelato is light and airy and adds the perfect amount of velvety texture and creaminess to the drink. Regular ice cream would be too thick and greasy for this relatively delicate drink, which needs the coffee to be the focal point, not the ice cream.