O’surdato N’ammurat Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or rocks glass in the freezer for at least 10 minutes, or fill it with ice water while you prepare the cocktail to chill it.

2. 2

   Brew espresso

   Brew a fresh, hot Neapolitan-style espresso (about 1 shot, roughly 25–30 ml). Allow it to rest 10–20 seconds so it’s hot but not boiling; the slight heat helps integrate flavors without over-diluting when shaken.

3. 3

   Combine ingredients

   In a cocktail shaker, add the freshly brewed espresso, 1.5 oz dark rum, 0.5 oz sweet vermouth, 0.25 oz amaro, 0.25 oz sugar syrup, 2 dashes orange bitters, 1 dash chocolate bitters (if using), and 0.25 oz coffee liqueur (if using).

4. 4

   Dry shake

   Seal the shaker and shake vigorously without ice for 8–10 seconds. This 'dry shake' helps emulsify the espresso and syrup, producing a silkier texture and a creamy top.

5. 5

   Wet shake

   Add about 6 ice cubes to the shaker and shake again vigorously for 12–18 seconds, until the shaker is well-chilled and slightly frosted. This both chills and properly dilutes the cocktail.

6. 6

   Strain

   Discard the ice or water from your chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or over a large clear ice cube in a rocks glass to remove tiny espresso particles and create a smooth surface.

7. 7

   Garnish

   Express the oils of the orange peel over the surface by holding the peel skin-side down and giving it a firm twist. Rub the peel rim on the glass if desired, then drop it into the drink. Finish by grating a scant 1/4 teaspoon of dark chocolate or cocoa over the top for aroma and visual contrast.

8. 8

   Serve

   Serve immediately while the drink is chilled with a silky crema on top. Encourage sipping slowly to appreciate the balance of coffee, citrus, chocolate, and bitter-sweet herbal notes.