Deck Hand Recipe

Cold infusion

Place 10 whole roasted espresso beans into a clean jar. Add 12 oz of Tom Cat Barrel Aged Gin. Seal and let sit at room temperature for 6–12 hours for a light espresso lift (taste after 6 hours). If it becomes too bitter, remove beans early. Strain out beans through a fine mesh or coffee filter and store infused gin in a sealed bottle. Use 2 oz per cocktail.

Chill an Old Fashioned glass by filling it with ice and setting aside.

Lightly toast the cocoa nibs in a dry skillet over medium heat for 1–2 minutes, shaking the pan, until fragrant. Remove from heat and let cool. Reserve a teaspoon for garnish and keep the rest for future use.

In a mixing glass, add 2 oz espresso-infused Tom Cat Barrel Aged Gin, 1 oz Campari, 1 oz sweet vermouth, 0.25 oz freshly brewed espresso, and 0.25 oz simple syrup.

Fill the mixing glass with large ice and stir gently for 30–45 seconds until well chilled and slightly diluted (the mixture should be cold and slightly viscous).

Discard ice from the chilled Old Fashioned glass and place one large clear ice cube in it.

Strain the stirred cocktail over the large ice cube using a Hawthorne or julep strainer to catch any sediment from the espresso.

Express the oils from the orange peel over the drink by holding the peel skin-side down about 2–3 inches above the surface and giving it a firm squeeze so the oils spray across the cocktail, then rub the peel around the rim and drop it into the glass.

Garnish by sprinkling the toasted cocoa nibs lightly on top of the drink (about 1 teaspoon). The cocoa nibs add aroma and a subtle bitter-chocolate accent—do not over-saturate the surface so they remain aromatic.

Serve immediately. Optionally provide a small spoon so the guest can stir the nibs as they sip to release more chocolate aroma.