Nocturne Recipe

Cold infusion (make ahead)

If your Vermut Noir is not already coffee-infused, combine 3 oz vermouth and 1 tablespoon coarsely ground coffee in a small jar. Seal and let steep in the refrigerator for 2–6 hours, tasting after 2 hours until it reaches a pleasant coffee note but is not overly bitter. Strain through a fine mesh strainer or coffee filter into a clean container. Use 0.75 oz of this infused vermouth in the cocktail.

Place a large ice cube into a chilled old-fashioned glass (or a rocks glass).

Add 2 oz Bardstown Origin Bourbon into a mixing glass or directly into the serving glass if you prefer minimal dilution.

Add 0.75 oz coffee-infused Casa Mariol Vermut Noir.

Add 0.25 oz Suze (gentian liqueur) to introduce a bitter, aromatic edge that balances the sweetness and coffee notes.

Stir gently (if built in a mixing glass, stir with ice for about 20–30 seconds until well chilled and slightly diluted). If you built directly in the serving glass, briefly stir with a bar spoon until the drink is chilled and integrated (8–12 seconds).

Strain (if mixed in a separate mixing glass) over the large ice cube in the chilled old-fashioned glass.

Express the oils of a fresh orange peel over the surface of the drink by holding the peel skin-side down about 3–4 inches above the glass and giving it a quick, firm squeeze so the oils spray across the surface. Run the peel around the rim and drop it into the glass as garnish.

Serve immediately.