Le Club Cafe Recipe
Tahitian Vanilla Infused Weber Ranch, Coffee Infused Campari, Chocolate Cocchi Di Torino
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Ingredients
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Cocktail
For the coffee-infused Campari (makes multiple servings)
For the Tahitian vanilla infusion (makes multiple servings)
Method
For the Tahitian vanilla infusion
- 1
Split one Tahitian vanilla bean lengthwise and scrape a little of the seeds into a jar. Add the split bean and 12 oz Weber Ranch bourbon to a clean, airtight jar. Seal and let infuse at room temperature for 5–7 days, gently shaking once a day. Taste after 3 days; when vanilla aroma is pronounced but not overpowering, strain out the bean and any solids through a fine mesh or coffee filter. Bottle and refrigerate. Yields a vanilla-infused bourbon ready to use in cocktails.
For the coffee-infused Campari
- 2
Combine 6 oz Campari and 0.5 oz whole coffee beans (lightly crushed) in a sealed jar. Let steep at room temperature for 12–24 hours, tasting periodically. When the bitter coffee notes are present but the Campari's bitter-sweet core remains balanced (often ~12–18 hours), strain out the beans using a fine mesh strainer or coffee filter. Bottle and store at room temperature. This yields a coffee-infused Campari that keeps for several weeks.
Cocktail assembly
- 3
- 4
Measure & combine
In a mixing glass or shaker filled with plenty of ice, add 2 oz Tahitian vanilla-infused Weber Ranch bourbon, 0.75 oz coffee-infused Campari, 0.75 oz Cocchi di Torino, 0.25 oz demerara syrup, and 2 dashes chocolate bitters.
- 5
- 6
Strain & garnish
Discard the ice water from the chilled glass if used. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to catch any small ice shards or solids. Express the oils of one piece of orange peel over the surface by holding it skin-side down and giving it a firm twist about 2–3 inches above the drink, then rub the peel around the rim and drop it into the glass as garnish.
- 7
Serve
Serve immediately. The finished cocktail balances the warm vanilla bourbon, the bitter-sweet coffee-laced Campari, and the rich aromatics of Cocchi di Torino with a subtle chocolate backbone.