Espresso Orange & Rye Recipe
wheatley vodka - borghetti coffee liqueur - vanilla purée - fresh cold brew michter's rye - solerno blood orange - demerara brown sugar - orange luxardo cherry-fresh orange peel bitters pomegranate blood orange
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Ingredients
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Cocktail
Sweetener & Bitters
Garnish
Method
Cocktail
- 1
Chill glass
Place a rocks glass or coupe in the freezer or fill with ice water to chill while you prepare the cocktail.
- 2
Combine base spirits and modifiers
In a mixing glass add 1.5 oz Wheatley vodka, 0.75 oz Michter's rye, 0.5 oz Borghetti coffee liqueur, 0.5 oz Solerno blood orange liqueur, 1 oz fresh cold-brew coffee, and 0.5 oz vanilla purée.
- 3
Add sweetener and bitters
Add 0.25 oz demerara brown sugar syrup, 2 dashes orange bitters, and 1 dash pomegranate (or aromatic) bitters to the mixing glass.
- 4
Stir with ice
Fill the mixing glass with large ice and stir vigorously for 20–30 seconds until the mixture is well-chilled, slightly diluted, and satin-smooth (about 15–18 rotations).
- 5
Prepare glass and strain
Discard ice/water from the chilled serving glass. Double-strain the cocktail from the mixing glass into the chilled rocks glass over one large ice cube or into a coupe neat, depending on preference.
Garnish & Finish
- 6
Express orange oil
Hold a wide strip of orange peel over the drink (oil side down) and give it a sharp twist to express the oils across the surface of the cocktail, then run the peel around the rim for aroma.
- 7
Add cherry and bitters finish
Drop one Luxardo cherry into the drink. If you want additional aromatic lift, add one tiny drop of Solerno or a final dash of orange bitters on the surface.
- 8
Serve
Serve immediately. Recommend serving with a short stirring spoon for the guest to swirl if the vanilla purée separates slightly.