Porter Ossuary Recipe
Make Porter Ossuary Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & glass
Method
Prep
- 1
- 2
Measure out rum, coffee liqueur, cold-brew, and maple syrup so they’re ready to add quickly. Keep the porter cold.
Mixing
- 3
Combine base spirits and sweetener
In a small mixing glass or shaker (no ice required), add 1 tablespoon dark rum, 1 teaspoon coffee liqueur, 1 ounce cold-brew coffee, and 1/2 tablespoon maple syrup. Stir briskly about 10–15 seconds until syrup is well incorporated into the cold-brew.
- 4
Add bitters
Add 2 dashes of Angostura bitters to the stirred mixture and give one more quick stir to marry the flavors.
Assembly
- 5
Strain and top with porter
Empty any ice water from your chilled glass. Strain the stirred spirit/coffee mixture into the chilled coupe or tulip beer glass. Slowly pour 12 oz of cold porter beer down the side of the glass to preserve a creamy head and encourage gentle integration of beer with the coffee-rum base.
- 6
Adjust sweetness and aroma
Taste briefly; if you prefer it sweeter, stir gently and add an extra 1/2 tsp maple syrup dissolved in a few drops of cold-brew. If you want more coffee depth, float an additional 1/2 tsp coffee liqueur on top by pouring over the back of a spoon.
Garnish & finish
- 7
Express the orange peel (optional) over the drink to release oils, rim the glass with the peel and drop it in or discard. Lightly grate fresh nutmeg over the foam—about a scant 1 teaspoon—for aroma and a slightly spicy finish.
- 8
Serve immediately. The Porter Ossuary is best enjoyed chilled, with the interplay of roasted porter, coffee, and warm spice from nutmeg and bitters.