Moroccan Revolver Recipe
Redemption Rye, Luxardo Espresso Liqueur, Espresso, Vanilla and Cardamom Bitters
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Ingredients
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Cocktail
Garnish & Syrup
Method
Garnish & Syrup
- 1
Make quick vanilla simple syrup (optional)
Split the 0.5 vanilla bean lengthwise and scrape seeds into a small saucepan. Combine seeds, scraped pod, 0.25 cup sugar and 0.25 cup water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1 minute, then remove from heat and let steep 10–15 minutes. Strain out solids into a small bottle. Cool before using. If using pure vanilla extract, substitute 1/4 tsp in the cocktail and skip this step.
- 2
- 3
Prepare orange twist (optional)
Cut a 1/2-inch wide strip of orange peel, avoiding too much pith. Express oils over the finished drink by holding twist over glass and giving it a quick bend, then drop or rest on rim.
Cocktail
- 4
Chill glass
Place a coupe or chilled rocks glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail to ensure the final drink is served slightly chilled.
- 5
Combine ingredients
In a mixing tin or shaker, add 2 oz Redemption Rye, 0.75 oz Luxardo Espresso Liqueur, 0.75 oz freshly brewed espresso (preferably warm to maintain texture), 0.25 oz vanilla simple syrup (or 1/4 tsp vanilla extract), and 2 dashes cardamom bitters.
- 6
Shake
If using hot or warm espresso: first let the espresso cool slightly (no more than warm) to avoid over-diluting during shaking. Fill the shaker with ice, secure lid, and shake vigorously for 12–15 seconds until the exterior is well chilled and slightly frosted. This creates a velvety crema and integrates the liqueur and syrup.
- 7
Strain & serve
Discard ice/water from chilled glass if used. Fine-strain the cocktail into the chilled coupe (or over a large ice cube in a rocks glass if you prefer it on the rocks) to catch any small ice shards and ensure a silky texture.
- 8