Quarterman's Café* Recipe

Cocktail

1. 1

   Prepare glass

   Chill a rocks glass by filling it with ice and setting aside while you prepare the cocktail.

2. 2

   Pull espresso

   Brew a fresh 1 oz shot of espresso. If you don't have an espresso machine, use very strong brewed coffee (about 1 oz) and allow it to cool slightly — hot espresso is fine for this recipe but work quickly so it integrates before too much ice melt.

3. 3

   Mix base

   In a cocktail shaker, add 2 oz El Dorado 8yr rum, 0.5 oz Velvet Falernum, 0.5 oz Borghetti, the 1 oz hot espresso, and 0.25 oz simple syrup (optional if you want a touch more sweetness). Do not add tonic yet.

4. 4

   Dry shake (optional)

   If you prefer a frothier top and a slightly integrated texture, dry shake the contents of the shaker (no ice) for 8–10 seconds to help emulsify the espresso and liqueurs.

5. 5

   Shake with ice

   Add ice to the shaker (enough to chill rapidly) and shake vigorously for 10–12 seconds until the shaker is cold to the touch and slightly frosted.

6. 6

   Prepare glass for serving

   Discard the chilling ice from the rocks glass and add 4 fresh ice cubes.

7. 7

   Strain and top

   Double strain the shaken mixture into the prepared rocks glass over the fresh ice. Immediately top with 2 oz chilled tonic water by pouring gently down the side or over the back of a bar spoon to preserve effervescence and maintain separation layers if any.

8. 8

   Garnish and finish

   Express an orange twist over the glass to release oils, rub it on the rim if desired, then drop it into the drink as garnish.

9. 9

   Serve

   Serve immediately. Sip to enjoy the interplay of rich aged rum, warm espresso, spiced falernum, coffee liqueur depth, and the bright effervescence from the tonic.