Working Late Recipe

Chill glass

Place an old-fashioned glass or rocks glass in the freezer for 5 minutes or fill with ice water while you prepare the cocktail to chill the glass.

Brew espresso

Pull a 1 oz shot of espresso (or use very strong brewed coffee) and let it rest for 10–20 seconds to slightly cool but remain hot enough to bloom the flavors.

Add ingredients to shaker

Into a cocktail shaker add 1 oz Wahaka Mezcal, 0.5 oz Espolón Reposado, 0.5 oz Ciociaro, the 1 oz freshly brewed espresso, 2 dashes orange bitters, and 0.25 oz simple syrup if you prefer a touch of sweetness.

Dry shake (optional)

If you want a frothier texture, close the shaker and shake vigorously without ice for 10–12 seconds to emulsify the espresso and liqueur.

Wet shake

Add a few large ice cubes to the shaker (or full ice) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and well-chilled.

Prepare glass

Discard the ice water from the chilled glass (if used) and place one large ice cube or sphere into the glass.

Strain

Double-strain the cocktail from the shaker into the chilled rocks glass over the large ice cube using a Hawthorne strainer and a fine-mesh strainer to remove small ice shards and espresso grounds, yielding a smooth texture.

Garnish and finish

Express an orange twist over the drink by holding the twist skin-side down over the cocktail and giving it a short, sharp squeeze to release oils, then rub the rim with the twist and drop it into the drink. Optionally add one more light dash of orange bitters on top for aroma.

Serve

Serve immediately. Sip slowly to enjoy the interplay of smoky mezcal, rounded reposado, coffee liqueur, and bright orange bitters balanced by the espresso.